Cooking with a Cast Iron Skillet...?!
Answers: What type of utensils would use? Example: metal, etc.
use wooden spatulars- but as they usually go in ovens with steaks etc -dont usually need tools
I use Plastic or (Teflon) just to keep from scratching the skillet.
you can use anything,,It's not like you are going to scrape a it off. lol
I use Teflon ones
strong plastic... when you get the pans seasoned, you don't want anything scratching or gouging the finish. I love cookin with mine.... and they are great home defense weapons. lol
I have a large collection of cast iron. I don't use metal with it because it causes small scratches and you want it to stay cured and smooth. I'm assuming you know about curing cast iron.
I use wood and high heat plastic utensils as well as coated whisks.
...first before you cook on it burn it (the Pan).
what i mean is grease the pan put it in the oven and let it turn black.This helps (becomes a none stick pan), and never use metal utensils.
You can use anything - plastic, metal, teflon - you won't ruin your pan. That's the nice thing about cast iron skillets.
If you are worried about damaging like you might a coated pan, don't. Cast iron is pretty much bullet proof but can break (like pottery) if it's cold and dropped on a hard surface such as concrete. The main problem with cast is people wash them to well and wash out the "season" or non stick ability of the pan. Wash it in mild soap, dry it with a towel, rub some cooking oil or shortening into the cook surface and hang it up or store in a fashion that another pan isn't sitting in the middle of it.These pots and pans will last longer than you. Oh, if it get filthy and encrusted or you find an old one in that condition, build a hot hardwood fire and throw the pan in till its RED HOT. take it out and cool it, wash it and its good as new.
You can use any, but I prefer wood or hard plastic expressly made for cooking - they are far less likely to remove part or all of the seasoning from the iron during use.
My Grandmothers taught me to cook in all cast iron. I use the first utensil that is handy, as long as I keep my skillets and pots seasoned. Occasionally, too much heat causes slight sticking. When I have to scrub them, I do it with a brush, letting it soak in hot water first. Do use very little soap when I scrub it. While the skillet or pot is warm from the rinse water, I dry it and put a light coat of oil (even Pam is good), then wipe off the excess. Ready to use again. This has worked for 50 years for me personally, and some of the skillets, my muffin and corn stick pans, water kettle,and one of my dutch ovens were used by my Grandmother cooking for 12 kids on a wood stove before I got them. I have cured a new set before, pots are the longest to get a good cure.