• no banana@lemmy.worldOP
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    2 months ago

    I don’t personally use any pan can be damaged from scratching. It’s cast iron, carbon steel and stainless all the way. I use metal if the dish requires a thin edge or whisk. Otherwise I mostly use a flat wooden spatula which I source locally.

    • Psythik@lemmy.world
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      2 months ago

      It damages the non-stick surface. If you don’t use pans with non-stick, by all means go ahead and use metal.

        • Psythik@lemmy.world
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          2 months ago

          Yes I know; I was agreeing with you.

          Edit: not to mention the fact that these comments are public, so when I reply to people, I’m talking to everyone seeing my comment, not just you.