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?