Metal utensils are fine on cast iron.

Yes, you can safely use metal utensils on a well-seasoned cast iron pan. The seasoning is tough—it’s polymerized oil bonded to the iron. A metal spatula or spoon will not peel it off like cheap nonstick.

Scratches happen. They look like pale lines on the surface. But they’re cosmetic. They don’t affect cooking performance or the pan’s nonstick properties. In fact, those little scratches fill back in with use as you cook more oil into the pan.

The real risk is with new or thin seasoning. If your pan is fresh out of the box or you’ve only cooked on it a few times, be gentler. But once it’s dark, smooth, and glossy—go ahead. I scrape the hell out of my 10-year-old Lodge with a metal spatula every morning. It only gets better.

Don’t stress about it—your pan can take it.