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Using knives in cast iron pans

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Using knives in cast iron pans

AnchovyBourdain | Oct 8, 2010 07:32 AM

I have a fairly recent 12" Lodge cast iron pan that I use weekly to make pizza in.
I cut it in pieces directly in the pan; last week I realized that the knife left slight etched marks on the finish (yeah i just realized the idiocy of it all...)

(Metal spoons/other tools don't leave marks - and i'm pretty brutal with my cookware - so what gives?

Obviously this should affect the seasoning. So should I just remove the whole pizza out of the pan before slicing or is there some kind of knife/contraption I could use that won't scratch the pan?

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