Quite right, a skillet is shallow enough that you can keep the spatula at a small enough incline to prevent really gouging the seasoning layer, so long as you are judicious about it. I prefer wooden utensils most of the time, but have to admit to using metal as a convenience, but only after a lot of time spent developing technique sufficient to finally avoid problems. It helps too that the food I use metal utensils with isn't sticking to the pan bad.