Myth: You can't use metal utensils on cast iron cookware. Fact: Cast iron is the most durable metal you'll ever cook with. That means any utensil is welcome — silicone, wooden, and even metal.
Cast iron cookware is very tough; and while it's not completely invulnerable to damage, won't be hurt by using metal utensils. Some cooking guides even cite metal utensils as among the best options for using with cast iron cookware.
Cast iron is not affected by scratching, except it may rust in that area if the seasoning is scratched off. Just make sure the pan is seasoned with oil.
I say yes but why? It will make marks on your seasoning, but they will go away. Thing is if you let it cool a tad it will be better and you can slide it out onto your cutting board. It will be easier to cut, and you won't be looking at slice marks in your seasoning for a week.
Patches and scratches are perfectly okay on your iron pans
This concern would be warranted if you were cooking on a synthetic-coated non-stick pan.
The best way to cut cast iron pipe, among the various tools available, is through a cast iron pipe cutter or a reciprocating saw equipped with a carbide-tipped blade, which is commonly used for cutting cast iron pipes. These tools provide the power and precision to make clean and accurate cuts.
From a food-safety standpoint, the surface of a cast iron pan during cooking easily reaches upwards of 300 degrees, which is high enough to kill any bacteria that don't get washed away. You will not get sick from maintaining your pan this way.
If cast iron is left in the sink to soak, put in the dishwasher, or allowed to air dry, it will rust. It can also happen when you store your cookware in moisture-prone environments, such as a cabinet near a dishwasher, an open cabinet in a humid location, or stored outside.
They are most likely carbon deposits. This happens due to overheating of fats and oils.
Cooks for generations didn't use soap on cast iron pans because the soaps were made with lye and vinegar, two ingredients that will absolutely strip the seasoning and can even damage the pan's iron. Today's aerosol oven cleaners are often made with lye or sodium hydroxide.
Tips for Using Metal Scrapers
For cleaning a cast iron pan with a metal scraper, you can start while the pan is still hot. The trick is that you want to use just enough force to loosen stuck-on stuff but not so much force that you gouge into the metal. Cast iron is pretty hard, but it isn't indestructible.
The takeaway? It's safe to cook tomato- and wine-based sauces in cast iron, but you should save the vinegary pan sauces for stainless-steel pans—or dilute the vinegar (or citrus) with water or stock.
The type of iron that comes from cast iron cooking is nonheme iron and is safe to consume. It is the same type of iron as found in plant sources such as beans, spinach and tofu. Children one to three years old only need 7mg iron daily, so if it's best not to cook every meal for children this age in cast iron cookware.
You may scratch the surface, but you can't cut cast iron with a knife or pizza roller.
Diamond Grit Cast Iron Cutting Reciprocating Saw Blade. A reinforced blade backing allows for straight and accurate cuts. Perma-SHIELD coating prevents gumming, heat and corrosion. This blade is perfect for cast iron cutting, and fiber cement, masonry and fiberglass applications.
You can definitely use a hacksaw to cut through a piece of cast iron pipe. However, this is the slowest and most difficult method available. Using a hacksaw to cut through a cast iron pipe will require multiple replacement blades . For that reason, this method should only be used as a last resort.
You should season a cast-iron skillet at least once a month, but seasoning it after each time you cook with it also works. You may not need to repeat the entire seasoning process as you did before initially using it, but after each use, rinse it and give your cast-iron skillet a quick season by oiling it.
When cooking in cast iron, you should add a little oil to the pan before adding your food. This helps ensure the food doesn't stick, and it helps build layers of seasoning. You can generally use whatever oil you prefer, as long as the cooking temperature is below the smoke point of the oil.
The standard advice from most cookware companies is that pots and pans with chipped enamel are unsafe and shouldn't be used. We imagine that the danger is not so much the exposed cast-iron as it is that the enamel could chip further and you'll wind up with bits of enamel in your food. Not a pleasant prospect.
The more you use a rusted pan, the more iron you'll consume in your food. It's best to avoid cooking with a rusty cast iron pan. If it's reached the point of corrosion or deep rust, throw it away rather than risk your and your family's health.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.