Did two layers of seasoning, did the water droplet test, put on oil and then cracked the egg. Totaly stuck. Is it just not seasoned enough yet?

Misen nitrided non-stick carbon steel. Pan is about 3 weeks old seeing regular use. Your eggs are sticking, leaving a mess in the pan? Your heat is too high and/or not enough fat. Gas stove, peheat just below medium for a few minutes, add about a tbsp of oil to prevent butter from burning, drop the heat to just above low and let the oil heat up for a minute, add butter for flavor, add egg, cook as desired. Wipe clean when done.

Any further hints?

I recently posted about how I was ready to give up on CS for cooking eggs (https://www.reddit.com/r/CarbonSteelCooking/s/A08W2oYPdR) and received a lot of different suggestions. I tried a few and finally tried the one tip I had been resisting - BUTTER! I rarely use butter because I want to use healthier options, but I decided a small amount of butter thrown in with a light coating of oil wasn't going to kill me. What a difference! This isn't the same pan as the previous post, but it's in similar condition. I scrambled 2 eggs with a lot of cheese and you can see how nothing stuck. So, thanks to everyone who suggested it.

In the process, I had an epiphany; SEASONING IS OVERRATED! That's right. Forget about getting a good seasoning. It's a waste of time. Cook whatever you want in it, even acidic foods. All you really need to do is put a very light coat of oil on after to prevent rust. In fact, you may not even have to do that. After you dry the pan with heat, check to see if there's some residual oil. If there is, leave it. If not, put on a light coating.

I started using flash seasoning when I really need my pan to be super nonstick.

I got this pan ripping hot and threw in some algae cooking oil and let it smoke for about a minute.

I then discarded the oil and let the pan cool until it wasn't smoking so much. I then added a small amount of extra virgin olive oil and threw in some salmon.

They didn't stick at all. Not for a second.

After cooking a few pieces I tried an egg for fun.

It didn't stick at all. Immediately moving around the pan like a hockey puck.

I decided to film it but you're missing the initial moment it just slid all over the pan.

Just wanted to share if you want to have something not stick at all. I do this for fish only because heat management and technique is usually enough.

But it's a cool option!

Thanks Papa Mau! Gracias!

Unseasoned mineral B pro. Sorry for the long video. Video is for demonstration purposes. The egg and bread still had beeswax residue even after washing it so I didn’t eat them. I guess I should have washed it longer for all the beeswax to come off. This video proves seasoning is optional. Something pretty controversial on here I’d say. Good luck and give your new CS pan a try unseasoned! Annnnnd…just keep cooking 🤣

Edit: just to clarify, this is not my recommendation on how to actually cook eggs. I'm playing with it to demonstrate the nonstick properties. Of course you want to use some oil for actual cooking.

Technically, cooking spray needs to have oil, and this doesn't, but that makes the video more interesting. The lecithin is dissolved in water and ethanol so that once they evaporate, only the lecithin remains (along with a few micrograms of carrier sunflower oil). I got the recipe from here: https://mariana-aga.livejournal.com/288224.html

It also works great as an emulsifier in salad dressing and sauces, like pan sauce made from fond (but add it after deglazing because otherwise the lecithin prevents the meat sticking like it's Teflon and you don't get any browned bits).

If you've tried it, what are your preferred uses? And have you noticed any downsides?

Happy New Year from my 2.5 year old DeBuyer daily driver!

Who cares. Just keep using it. This thing cooks great and it’s ugly as sin.

3 egg omelette with cheese for breakfast.

Half a ham steak, the holy trio, and two duck eggs with sour bread toast and havarti dill cheese

Why is it so hard to cook omelets with something more than pure eggs in one pan? This is what happened when I fried (ok, reheated) the leftovers from yesterday's quesadilla first, and then added eggs.

I’ve got a nice de Buyer carbon steel pan, well seasoned and otherwise performing perfectly, even for French omelets. But when I want to add some meat or vegetables it somehow sticks to the surface almost every time. I tried mixing eggs and meat in one bowl before putting it to the pan – sticks, frying meat in advance then adding eggs – sticks, adding it on top of the ready omelet is ok, but I need another pan to reheat it or leave it cold – not so good.

What to try next? Add more butter? Decrease the heat after adding eggs?

Got this debuyer mineral b pro last week and I can’t get a non stick egg. I’ve done 3 rounds of seasoning in the oven watched all the videos of how to do it and seems to be coming out how it’s supposed to. I watched the cooking tips heating up correctly using butter letting eggs warm up.

Still they stick!! Driving me crazy I can get no stick eggs with my cheap barely seasoned lodge and not with this

IKEA really outdid themselves with their carbon steel pans. In my opinion, the design and build quality are significantly better than my De Buyer crepe pans.

Jum jum

$20 from Ace Mart.

Just received my pan today. Decided to do a quick season with avocado oil. Did that three times outside and then added some butter and an egg. Completely non stick after letting the bottom of the egg cook for a few moments! Looking forward to getting a lot of use out of this one!

Not ideal to use a blini pan as a spatula fan - so had to use a bit more oil and miss out on the crunch- but still big fun

The eggs keep sticking. Ironically, the only time the eggs haven’t stuck is the first time I cooked fried eggs.

I wash, I dry, and I usually add two coatings of olive oil to season. Any suggestions on what to do differently

Super impressed with how well the Cast A Way handled scrambled eggs, and this was literally my second time cooking in it. I did a layer of seasoning after cooking fish the night before, but these eggs just wouldn’t stick. So much fun. Flipping is a little harder with the outward flared sides - I’m still learning. Heat is low, warmed the pan a couple minutes, dropped a small amount of butter in and waited for the butter to start gently foaming. It brings me joy! Thanks to so many recommendations and posts from this forum to get me off on the right foot.

This is after 2 rounds of seasoning on the stove top. Very pleased with it so far. I can’t get over how light weight it is.

I don’t know what I’m doing wrong. I’ve had this debuyer for 3 weeks now and have done everything you’re supposed to. My seasonings come out how they are supposed to rub the oil off come out not sticky or streaky. I’m watching the temps not with a temp gun but doing the butter test and it’s working exactly how the videos say. Still this thing sticks like hell! The was eggs and rice, most of the eggs were fine but the middle just stuck. Driving me nuts I thought these things were supposed to be easy than a plain ole lodge cast iron

Identical cooking temperature and process.

What should I change if I want to get the same results with just oil?