So you’re about to fire up the stove with your trusty nonstick skillet to make an omelet. You’ve probably heard a metal spatula is a no-go for a nonstick pan’s coating, but what about nonstick spray? It would seemingly make sense to double up your odds of keeping food from sticking to your pan by coating it first with a layer of nonstick spray. But unfortunately, this isn’t helping you—or your pans—out in the long run. To find the real deal with using nonstick cooking spray on nonstick pans, we tapped a couple of cookware experts to help us out.

What’s in Nonstick Spray, Anyway?

When you buy a can of nonstick canola oil, olive oil, butter-flavor oil, the main ingredient is the oil (or a combo of oils), yes, but there are some extra ingredients in there, including soy lecithin, which aids in the nonstick process. “The majority of cooking sprays contain an emulsifier, typically lecithin, that has a tendency to become quite sticky and is hard to remove over many uses,” says Bobby Griggs, vice president of Heritage Steel. “This creates a buildup and ultimately creates a slightly yellow/bronze sticky surface that is hard to clean and makes for a stickier cooking surface.” The ingredient list also usually includes dimethyl silicone (anti foaming agent) and a propellant gas such as nitrous oxide, carbon dioxide, or propane, which are deemed safe to use by the FDA.

Can You Use Nonstick Spray on Nonstick Pans?

The simple answer is no, but why is it a bad idea to give your nonstick pan an extra layer of protection when cooking with foods that usually stick? “Many cooking sprays are not designed for high-temperature cooking,” says Melissa Ledbetter, vice president of e-commerce sales and marketing at Kuhn Rikon. “When exposed to high heat, the spray can burn and form a polymerized layer on the pan’s surface, potentially damaging the non-stick coating.” Once hardened to the surface, that polymerized layer feels impossible to remove. And if you do happen to remove it, you’ve probably damaged the surface coating of the pan anyway.

Not only is nonstick spray harmful for your pan’s nonstick properties, it can also impact your food. “Cooking sprays typically have a low smoke point that can lead to bitter flavor,” Griggs says.

Are My Pans Ruined If I Used Cooking Spray on Them?

Using cooking spray on your non-stick pan doesn’t necessarily mean it’s ruined, but it can cause some issues. Here are a few tips from Ledbetter to help get your pans in working order again.

1. Clean Thoroughly: Use warm, soapy water, and a soft sponge. “Avoid using abrasive cleaners or scrubbers as they can damage the non-stick coating further,” Ledbetter says.
2. Baking Soda Paste: Make a paste with baking soda and water. Apply it to the areas with residue and let it sit for about 15-20 minutes. Gently scrub with a soft sponge and rinse well.
3. Re-season the Pan: To season a pan, use a small amount of vegetable oil or another high-smoke-point oil all over the surface. Heat the pan on low for about 10 minutes, then let it cool completely. Wipe off any excess oil with a paper towel.

Hopefully these steps will help restore the surface of your pan. “If the coating is significantly damaged,” Ledbetter says. “It might be time to consider replacing the pan.”

What to Use Instead of Cooking Spray

So if you can’t reach for the can of cooking spray, what should you use? “Not a spray, but if you are going to use a gadget, try an oil mister,” Griggs says. “This will help give nonstick properties without oversaturation. However, I always recommend using butter or other fats (like duck fat, for example), and butter and flour for baking or foods like Dutch babies.”

When Can I Use Cooking Spray?

Cooking spray is a very handy tool in baking to provide a thin, even coating on your baking pans or dishes. However, if given a choice, Griggs highly recommends staying away from cooking spray and keeping to oil, butter, and fat on all types of cookware. If you do use cooking spray, thoroughly wash the pan or dish in warm, soapy water using a non-abrasive sponge.