Pam Canola Oil Baking Spray with Flour, No Stick

PAM Canola Oil Baking Spray with Flour is a familiar canned nonstick for home bakers who want a fast, no-fuss shortcut between batter and bakeware. You’ll typically find it in the baking aisle, shelved near other cooking sprays, vegetable oils, cake mixes, boxed frostings and flour — often clustered with baking accessories like parchment paper and cupcake liners. It’s aimed at busy households and home cooks who value speed and easy cleanup: think weekend muffin runs, holiday bundt cakes, or a weeknight batch of brownies. PAM’s brand voice leans on decades of recognition — reliable, mass-market, and convenience-first — marketed to parents, occasional bakers, and anyone who prefers lowering cleanup friction over measuring and greasing pans. The label plays up convenience and “0 calories per serving,” and makes a “no artificial preservatives, colors or flavors” claim; it is not organic and carries allergen notes for soy and wheat. In plain processing terms, this is an industrially formulated aerosol product combining refined oils, lecithin, added flour and propellant to deliver a consistent spray. Sensory notes: a quick mist deposits a very thin, slightly oily film with a whisper of flour that helps release cakes and muffins; there’s no discrete flavor in the finished bake. Packaging is a lightweight pressurized can with a plastic actuator and a predictable kitchen ritual — shake, hold over the pan, press, and move on. In American grocery culture it reads as a small time-saver: pragmatic, unglamorous, and often the default choice for people who bake sometimes and hate scrubbing pans.