For me it’s wood or nothing. Metal scratches the pans; plastic seasons my meal with microplastics. Most woods used in the kitchen are naturally antibacterial. It’s a win-win.
I don’t personally use any pan can be scratched. 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 1 year ago
For me it’s wood or nothing. Metal scratches the pans; plastic seasons my meal with microplastics. Most woods used in the kitchen are naturally antibacterial. It’s a win-win.
ObviouslyNotBanana@lemmy.world 1 year ago
I don’t personally use any pan can be scratched. 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 1 year ago
It damages the non-stick surface. If you don’t use pans with non-stick, by all means go ahead and use metal.
ObviouslyNotBanana@lemmy.world 1 year ago
Like I said, I only ever use cast iron, carbon steel or stainless.