Pro tip: don't trust a 'factory pre-seasoned' pan, six weeks of egg failures later

Fiona Fox · 2026-09-04T08:15:23.158608+00:00

I picked up a new skillet back in January from that big box store, figured the pre-seasoning meant I could skip the whole oil ritual. Every single fried egg stuck like glue for about six weeks, and I kept blaming the pan itself. Finally sat down one Sunday and stripped it right down with oven cleaner, then did three proper seasoning rounds in my oven at 450. That was the actual fix, the factory layer was too thin or just not cured right, whatever they do at the plant doesn't hold up to real heat. Now eggs slide around like they're on ice, but I wasted a lot of breakfasts wondering what I was doing wrong. Anyone else had a brand new pan that needed a full do-over before it behaved?

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Pro tip: don't trust a 'factory pre-seasoned' pan, six weeks of egg failures later | Cast Iron Comrades - The Community Guide