The bottom line:
Using the right cookware can make cooking in your kitchen faster and easier. It can also extend the lifespan of your pans. Choosing the right materials can help you avoid scratches, chips and other problems, so you can get more use out of your pots and pans.
Some cookware is better suited for metal utensils than others, but that can be tricky to figure out. For example, metal spatulas and spoons can scratch some nonstick coatings (though some of the best nonstick cookware is rated to withstand metal utensils). Metal can also scrape or chip cast iron, ceramic coated pans, carbon steel and certain stainless-steel sets. The good news is that many of these pans can be repaired or re-seasoned to restore their nonstick or ceramic-coating.
You can safely use metal utensils on most stainless-steel cookware, but you should avoid metal spatulas on enameled cast iron. Even well-seasoned cast iron can scratch and scar the surface if you apply too much pressure. A silicone or wooden utensil is ideal for flipping and gentle scraping.
Stainless steel is a durable material that conducts heat like a champ and can withstand high temperatures without warping or melting. It can be heavy, though, so some people prefer lighter options for everyday use. Many of the best stainless-steel sets have a layer of aluminum or other materials sandwiched between layers of rust-resistant steel. The best stainless-steel cookware is rated to withstand metals and can be used with metal utensils, though you should check the manufacturer’s instructions for specifics.