Metal utensils are fine on cast iron

Yes, it’s safe. If your pan is well-seasoned, a metal spatula or chainmail scrubber won’t hurt it.

Cast iron seasoning is polymerized oil — it’s hard, plastic-like, and bonded tightly to the iron. A metal spatula might leave faint silver streaks at first, but that’s just the soft metal rubbing off, not your seasoning. Over time, that actually helps smooth the surface. Chainmail is ideal for scrubbing stuck-on bits without stripping the seasoning like soap or abrasives could on a weaker coat.

The only real risk is if your seasoning is thin or flaking. But if it’s “well-seasoned” — glossy, dark, slick — metal is totally fine. People have been using metal on cast iron for centuries. That’s why the pans last forever.

Just don’t use a sharp knife edge to scrape. A spatula’s flat edge is fine.