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My uncle swore by using a metal spatula on his cast iron, and I thought he was nuts.
For years, I only used those soft silicone or plastic scrapers on my 12-inch Lodge skillet, thinking I was protecting the seasoning. My uncle, who's been cooking on the same pan since the 80s, would just shake his head and say, 'You're babying it. A good flat metal spatula is your best friend.' I finally gave in about three months ago when I had a stubborn crust of cheese from some fajitas. I grabbed a basic metal spatula from the drawer and went at it. Not only did it scrape the gunk off way easier, but it actually made the cooking surface smoother over time. It seems like it levels out the seasoning as it builds. I feel like I wasted so much time being gentle. Has anyone else made the switch to metal tools and noticed a real difference?
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finley_lopez9820d ago
Oh man, the metal spatula thing is a total game changer. I was the same way, using those little plastic scrapers and getting so mad when stuff just welded itself to the pan. Switched to a thin, flexible metal one and it's like having a tiny shovel. It gets under the crust without gouging the pan, and you're right, it does sort of smooth everything out. It feels like you're actually maintaining it instead of just avoiding damage. My scrambled eggs have never slid out better.
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