Stainless steel cookware scratches Is it true that one should not use stainless steel utensils on a stainless steel pot or pan? I had to get rid of some old pots because my food started  have a metallic taste to it. I always see on cooking shows, however, that chefs will often use stainless steel utensils (like a whisk) on a stainless steel pot.

What should I do to prevent this metallic leaching? And should I be cooking with, say, wooden utensils to prevent scratching my cookware?

Update: The metallic leaching was very distinct. It's sort of like the taste one gets from aluminum soda cans or stainless steel water bottles that were made back in the day.  When I switched out the pots and pans to newer ones, the taste was no longer there. Switching back to the old ones again, the taste returned. I tried cooking different foods to make sure it wasn't something related to acidity or some sort of ingredient.
Of course stainless utensils can be used on stainless pots and pans; otherwise, the restaurant industry would come to halt.

The only time you need to use utensils of specific materials is pans with a non-stick coating that can be scratched, such as using plastic for PTFE.

As to your alleged "metallic leaching," that is not typical at all to stainless steel cookware.  You would have to provide more information to get a good answer.