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(val189) wrote in message . com>...
> Skenzer <> wrote in message >. ..
> > Is there a rule of thumb as to when it is safe to use metal vs.
> > plastic or rubber utensils on what types of pans and skillets? I've
> > been told never to use metal utensils on non-stick pans, is this
> > always the case? or does it depend on the quality of non stick pan you
> > use?
>
> better safe than sorry - use the plastic. I doubt if there's a
> nonstick out there that an take my husband's poking with a knife to
> test potatoes.
>
> Get one of those Rubbermaid rubber spatulas - advertised as good up to
> 500 degrees and I tend to believe this. Worth the price. (about 10-12
> dollars, IIRC)
>
> I keep my wood and metal tools in one caddy, the plastic types in
> another.

All three material have their place in the kitchen. Remember that
plastic will react with certain foods and of course heat! I like my
wooden spoons. They come is all sized, stir well, flip well, won't
scratch your pan and won't melt. Just be cautious to steer clear of
raw meat!