A thin spray in the casserole dish is all it takes, and food sticks a lot less than it would without it. I especially notice how pies cooked in my glass pie pan slice and slide out unbroken because the crust is not sticking as much. I also find that spraying into metal and ceramic pans helps with cleanup after making casseroles and lasagnas, where sauces and cheeses are notorious for sticking. Also, it is economical because one can lasts several months. But best of all, what I like the most is that Pam does not leave a taste in my food.