There are lots of things that can make a nonstick surface of a pan non-nonstick. Most of these I can understand: automatic dishwashers, abrasive cleaners, etc. But one thing that is on most of the lists that I don't understand is cooking sprays.
Why would spraying oil on the pan cause it to get a grip, where pouring oil in doesn't? Is it the lecithin? (There isn't much else in there.) Why doesn't this get washed out when you clean the pan? I need help from you chemistry experts out there.