I use olive oil to brown onions and meat when I make stews or cook meat in a pan. For pancakes, etc., I smear a little butter, as WYSIWYG suggests. Clinton, look at the Mayo Clinic site. They have some recipes in which they use butter; newer research shows that butter is low in the "bad chloresterol" and high in the "good," so its use is no longer discouraged.
A friend of mine applied Pam to a hot pan and got called out, forgeting to turn off the stove. When he came back, the fumes had killed his parrot. I would never use these substances.
Haven't seen olive oil in a spray bottle yet. Some margerines are OK but others are witches' brews. Our baking sheets usually are seasoned enough by previous baking, but rubbing with a little butter is enough.