Metal Utensils Are Fine on Cast Iron

Yes, go ahead.

The whole “no metal on cast iron” thing is mostly a myth carried over from nonstick pans. Seasoning is polymerized oil—it’s bonded to the iron at a molecular level. A metal spatula isn’t going to flake it off unless your seasoning is already crap.

I use a metal fish spatula on my cast iron every day. It actually helps keep the surface smooth by knocking down any little bumps. The real enemy of seasoning is soapy water left to soak, high heat with no oil, or acidic foods simmered too long. Not a metal edge.

If your seasoning is fresh and thin, sure, maybe go easy with the metal. But once you’ve got a few layers built up? Don’t worry about it. Scrape all you want.

Cast iron is tough. Treat it that way.