I thought using a metal fish spatula on my cast iron would scratch it, but after trying it for a week, it's the best tool I've found for getting under delicate eggs.

The thin, flexible edge slides right under food without gouging the seasoning, which convinced me after my third perfect egg sandwich.

2 comments

2 Comments

Yeah the thin flexible edge is the key. I was worried about metal on cast iron too but it just glides. Total game changer for eggs.

That thin edge @hart.ryan mentioned is a total win.