Is it OK to use metal utensils on cast iron? I asked pro chefs, and they all agreed on one thing

If you're a dedicated cast iron skillet user, you'll know how much time and effort goes into maintaining your precious pans. But that investment pays off, with a naturally nonstick finish and chemical-free cooking. Best of all, if used correctly, your pan can last a lifetime.

If you're keen to keep your kitchen free of forever chemicals and plastics, you may opt for metal utensils over plastic ones. Not only are they durable, but they're also easier to clean and won't degrade even in a hot pan. However, I wanted to check with pro chefs before I started using my metal utensils with my precious skillet, and their advice was universal.

Can you use metal utensils with your cast iron skillet? Technically, yes, but it's not recommended. Here's what you need to know, and what to use instead.

Can I use metal utensils with my cast iron?

I reached out to Paul Bough, a Chef at STAUB, and Hank Shaw, James Beard Award–winning chef and author of the new cookbook Borderlands, to get the answer once and for all.

"To keep the cast iron enamel surface pristine, it’s best to use wooden, silicone, or heat-resistant silicone utensils," says Bough. "Metal utensils can leave marks or, over time, damage the enamel."

So with regards to enameled cast iron, such as Staub's skillets, you'd be better off using less harsh utensils when flipping your steak or stirring your eggs.

When I asked Shaw if it was OK to use metal utensils, his response surprised me. "Yes," he said "but I prefer wood."

So technically, you could use metal utensils with your bare cast iron. But when it comes to the likes of Lodge or Lancaster, you might still be better off opting for a wooden or plastic option.

"Metal utensils are fine if used gently, but heavy scraping with, say, a metal spatula can scratch the pan’s surface."

While hard-wearing, your pan's seasoning can be damaged easily if it's not cared for correctly. That's why I also asked chefs whether it's OK to cook tomato sauce in cast iron.

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What to use instead

"Mostly I use a wooden spatula, which will not hurt the iron," says Shaw. Which makes sense, because a wooden spoon is about as timeless as cast iron cooking.

Of course, you could also use silicone utensils, but wooden utensils do offer a few advantages. For one, you'll often be cooking at high heats with cast iron, and plastic can be prone to melting and even leaching chemicals if exposed to high temperatures. High-grace silicone is a notable exception, but cheaper utensils are often not designed to work with high heat cooking.

Wooden spoons are also incredibly durable. I've had mine since I went to university, and they've held up amazingly well against daily use.

Do you use metal utensils with your cast iron cookware? Let me know in the comments.

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