I love pam!

Z

zignal_zero

Joined
Apr 16, 2008
Messages
1,768
i'm sure a few of you already know about this, but i'm guessin a few dont' because some of the friends i mentioned it to were like "holy crap! that makes so much sense, why'd i never think about that"

i've started using vegatable oil, almost exlusively, on most of my knives to keep from puttin stuff i don't wanna eat into my food. i'd still catch myself using regular oil, though, just for the simple convenience of it. then, i discovered PAM. it's vegatable oil, but AEROSAL! it's like the best of both worlds :)

if you haven't already, try wiping your FB's down with it, after washing 'em and you might find it's actually really handy stuff to keep around.
 
zignal_zero said:
i'm sure a few of you already know about this, but i'm guessin a few dont' because some of the friends i mentioned it to were like "holy crap! that makes so much sense, why'd i never think about that"

i've started using vegatable oil, almost exlusively, on most of my knives to keep from puttin stuff i don't wanna eat into my food. i'd still catch myself using regular oil, though, just for the simple convenience of it. then, i discovered PAM. it's vegatable oil, but AEROSAL! it's like the best of both worlds :)

if you haven't already, try wiping your FB's down with it, after washing 'em and you might find it's actually really handy stuff to keep around.
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I use Pam for all my carbon steel kitchen knives. :thumbup:
 
Tostig said:
Wont it go rancid ?


Tostig
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D*mn straight it does, even inside the can if it's an old one! I assume that members who use it for knives that are used in eating & food prep, wash & apply a fresh spray which will keep the stuff from going rancid. I prefer "nothing" on the couple of blades I use for cutting meat and slicing veggies. :)
 
If you can use palm oil or coconut. Both are saturated fats so they wont go rancid, but palm and coconut are one of the few saturated fats that stay liquid at room temperature.
 
Tostig said:
Wont it go rancid ?


Tostig
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I use my kitchen knives frequently....daily for the most part. It may go rancid after a while but there is a fresh coat on almost all the time.
 
Would some mineral oil in a spray bottle work the same way? Spraying sure does sound better than wiping.
 
A guy I used to lobster with told me that when he was gillnetting they used to put their fillet knives into a bottle of olive oil to keep them from rusting. They used Dexter High Carbon boning knives, usually model # 1375 or 1376. That way they would not ruin the fish that they were gutting with WD-40 or whatever other protectant people normally used then.
 
I think some guys worry too much about the small things. I've been eating the following for years with no problems:

Bacon, Lettuce, Tomato, and RemOil sandwiches
Bacon, Lettuce, Tomato, and 3M Machine Oil sanwhiches
Egg, Bacon, and Onions with RemOil
Steak and Eggs with RemOil

I've probably eaten the above with a touch of Hoppe's #9 too.

Mineral oil makes a good maintenance oil for knives too and it doesn't spoil the broth.
 
modoc ed said:
i think some guys worry too much about the small things. I've been eating the following for years with no problems:

Bacon, lettuce, tomato, and remoil sandwiches
bacon, lettuce, tomato, and 3m machine oil sanwhiches
egg, bacon, and onions with remoil
steak and eggs with remoil

i've probably eaten the above with a touch of hoppe's #9 too.

Mineral oil makes a good maintenance oil for knives too and it doesn't spoil the broth.
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Me Too.....LMAO!! :D
 
Mineral oil, in the quantity used to protect or lubricate knives, will have no laxative effect.
 
oh wow, i didn't know about Pam going rancid. thanks, guess i'll go with mineral oil in a spray bottle.
 
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