🍳 Still using Teflon? We need to talk.

 Today I’m testing cast iron vs. stainless steel so you can cook like a pro — without the toxic coating 😬

 Which pan is more nonstick? Which cooks more evenly? Which one wins the lazy breakfast showdown? Let’s find out!

👋 I’m MJ, founder of LoadedPotato.org and your Refrigerator Eliminator™ 🚫🧊

 I only cook with two kinds of pans:

🪨 Cast iron (heavy but dependable)

https://amzn.to/4kB0rO0

✨ 5-ply stainless steel (fancy and fast) I’m using Cutco but here’s something similar

https://amzn.to/4dz7jt1

Here’s what I tested — same burner, same oil, same time:

🥞 Pancakes

🍳 Fried eggs

🍞 Stovetop toast with my sourdough

📊 The results:

Stainless steel: heats up FAST, but uneven — leaves hot spots

Cast iron: takes longer to heat, but cooks perfectly even 🧡

Both: nonstick if you preheat and oil like a boss 😎

Teflon: not even invited to the party ✌️

Bonus tip: Cast iron absorbs oil and adds flavor. Stainless keeps things crisp.

 You really can’t go wrong as long as you ditch the chemicals and cook smart.

👉 Want more real kitchen tests, shelf-stable meals, and gear that actually works?

 Visit LoadedPotato.org for recipes, meal plans, grocery calculators, and everything you need to ditch your fridge and still eat amazing food 🛒🍳🥔

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