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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.

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ObviouslyNotBanana@lemmy.world ⁨3⁩ ⁨months⁩ 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.

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- Psythik@lemmy.world ⁨3⁩ ⁨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.
  
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  - ObviouslyNotBanana@lemmy.world ⁨3⁩ ⁨months⁩ ago
    Like I said, I only ever use cast iron, carbon steel or stainless.
    
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    Psythik@lemmy.world ⁨3⁩ ⁨months⁩ ago
    Yes I know; I was agreeing with you.
    
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