no banana@lemmy.world to Lemmy Shitpost@lemmy.world · 2 months agoBreakfast time!!!lemmy.worldimagemessage-square68fedilinkarrow-up1292arrow-down115cross-posted to: foodcrimes@midwest.social
arrow-up1277arrow-down1imageBreakfast time!!!lemmy.worldno banana@lemmy.world to Lemmy Shitpost@lemmy.world · 2 months agomessage-square68fedilinkcross-posted to: foodcrimes@midwest.social
minus-squareno banana@lemmy.worldOPlinkfedilinkarrow-up3·edit-22 months agoI don’t personally use any pan can be damaged from scratching. 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.
minus-squarePsythik@lemmy.worldlinkfedilinkarrow-up1·2 months agoIt damages the non-stick surface. If you don’t use pans with non-stick, by all means go ahead and use metal.
minus-squareno banana@lemmy.worldOPlinkfedilinkarrow-up2·2 months agoLike I said, I only ever use cast iron, carbon steel or stainless.
minus-squarePsythik@lemmy.worldlinkfedilinkarrow-up1·edit-22 months agoYes I know; I was agreeing with you. Edit: not to mention the fact that these comments are public, so when I reply to people, I’m talking to everyone seeing my comment, not just you.
I don’t personally use any pan can be damaged from scratching. 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.
It damages the non-stick surface. If you don’t use pans with non-stick, by all means go ahead and use metal.
Like I said, I only ever use cast iron, carbon steel or stainless.
Yes I know; I was agreeing with you.
Edit: not to mention the fact that these comments are public, so when I reply to people, I’m talking to everyone seeing my comment, not just you.