Using a metal spatula in a cast-iron frying pan is generally considered acceptable and can be quite useful. Cast iron is a durable and robust material that can handle the use of metal utensils, including metal spatulas. However, there are a few important considerations to keep in mind:
Seasoning: Using a metal spatula may potentially cause some minor scratching on the surface of the cast iron pan, which can affect the seasoning. Seasoning refers to the layer of polymerized oil that provides a non-stick surface and protects the pan from rust. Excessive scratching can disrupt the seasoning, making the pan more prone to sticking. If your cast iron pan has a well-established and robust seasoning, occasional use of a metal spatula is unlikely to cause significant issues. However, if your pan's seasoning is fragile or in the early stages, it may be more prudent to use a non-metal spatula or utensil to minimize the risk of damaging the seasoning.
Proper technique: When using a metal spatula, it's essential to exercise caution and avoid aggressive scraping or scraping at sharp angles, which can increase the chances of scratching the pan. Instead, use gentle, sweeping motions and try to avoid excessively rough contact with the surface.
Alternative utensils: If you're concerned about potential scratching or prefer to err on the side of caution, there are non-metal alternatives available. Wooden or silicone spatulas are popular choices for use with cast iron pans. They are gentler on the surface and less likely to cause scratching.
Ultimately, the decision to use a metal spatula or not in a cast-iron frying pan depends on personal preference, the condition of the pan's seasoning, and the level of care you wish to maintain. With proper technique and care, occasional use of a metal spatula is unlikely to cause significant issues with a well-seasoned cast iron pan.