Do you all know that Pam or most other cooking sprays contain silicone? A better choice is to buy a brush (I use a natural paint brush myself, or get one in the cooking isle if you want) and brush a light coating of olive oil on anything I don't want to have stick. I know one of the cooking sprays is "natural", but I'm an ingredient reader, and the paint brush is so much cheaper!

Also, Crisco is now available with no transfats, so I use that to lightly grease casserole dishes.

One more thing: Throw those tephlon coated pans that have been scraped AWAY! Tephlon has been linked to Alzheimer's and lets face it, we're metally challenged enough! I use castiron on the stove and in the oven (or even in the campfire!). They are tough as nails, work great at a meat mallet, and clean up with a metal scrunchy and a paper towel (I never use soap as it ruins their natural non-stick nature).

One more thing from Jeff Smith, the Frugal Gourmet: Hot wok/pan, cold oil, foods won't stick! You really should not preheat tephlon, so stainless or castiron is perfect here!