The concern I have with PAM spray is the commercial processing of the canola oil itself. The Weston A. Price Foundation web site has an informative flowchart about the process of commercial refining of edible oils. That said, the amount of oil you usually eat by spraying PAM on cookware is minimal. If you have the option, though, I would stick with Spectrum Natural's Super Canola spray for high-heat cooking, loading an oil sprayer (Like the Misto brand) with Spectrum Natural's Super Canola Oil, or simply rubbing an unrefined coconut oil over the cooking surface, if feasible. For lower-heat cooking, I would use a heat-tolerant olive oil (not extra virgin) loaded into an oil sprayer.