Any thoughts about using a potato masher in a ceramic cast iron dutch oven? I'm still trying to avoid scratches in my newest one and fear that a metal masher will cause me to weep once the luscious potatoes are spooned from the pot. Has anyone tried a masher with silicone around the wires? BTW, I do have a ricer for times when I want smooth potatoes, but rustic mashers (especially with the skins mixed in) require an old-school wavy masher, right? I need to replace my masher, though, as the 50+ year old one has finally given up the ghost with its poor, brittle plastic handle. Thoughts? Thanks!