Nonstick cooking spray bypasses the mess of greasing pans. Even better is its low fat content - only 0.8 grams of fat in a 1-1/4-second spray.

What makes this spray work like magic? Vegetable oils and lecithin (from soybeans) prevent sticking. Alcohol helps the spray action but evaporates on contact. For the aerosol propellant, cooking sprays rely on natural hydrocarbons rather than the chlorofluorocarbons that may be harmful to the ozone layer. You can also buy nonaerosol pump bottles.

These tips may help you think of new ways to use nonstick spray:

Think of a 1-1/4-second spray as replacing a tablespoon of butter, margarine, shortening or cooking oil.

Hold pans over your sink or garbage when spraying, so you don’t make your floor or counter slippery.

Spray cooking spray only onto cold baking pans or skillets. It can burn or smoke if sprayed onto hot surfaces.

Use cooking spray instead of oil for stir-frying over medium heat. High heat will cause the spray to smoke.

Avoid spraying waffle irons. Buildup can cause foods to stick.

Spray scissors before snipping dried fruit to prevent sticking.

Ease cleanup by spraying your barbecue grill rack before using.

Keep pasta water from bubbling over by spraying the pan first.

Spritz popped popcorn with butter-flavored spray for a buttery flavor without the calories.