The folks at PAM (or should I say ConAgra) sent me a bottle of PAM Professional™ to try out, According to the PAM website:
Cook like a pro with PAM Professional™, specially formulated for high-heat cooking. Originally developed for restaurants, it's the no-stick solution for demanding cooking techniques such as sautéing, roasting, and stir-frying. And its patented oil blend resists residue buildup on your cookware, so cleanup is easy.
So I tried it out when I was roasting some Brussels sprouts by coating the pan with PAM Professional, adding the veggies, drizzling some olive oil, and adding some salt and pepper. Usually I don't bother with a cooking spray. Instead, I use olive oil to coat the pan.
The Brussels sprouts turned out just fine, but I wasn't happy with what I found during cleanup. The PAM Professional spray had turned gummy just like their regular PAM spray and had to be scrubbed off. Let me repeat - scrubbed not wiped off. Since I thought this product was for high heat, I was disappointed, especially because the brochure promised that it "resists residue build up on pans, making clean-up easy." Yeah, righ.
Then I read the label. It contained partially hydrogenated soybean and canola oils. Yuck! This is why I use PAM's Organic Canola Oil, which doesn't have partially hydrogenated anything, just organic canola and organic grain alcohol (and a few other ingredients). It works just as well as regular PAM, too.
Honestly, except for the attractive ergonomic, polished chrome can and the bigger nozzle, I don't know what the point is in buying PAM Professional. Stick to PAM's organic product line instead.