About a month ago I got a small carbon steel pan. I've been cooking eggs in the every day and occasionally have tried cooking things like scallops or a steak.
I've tried seasoning it with the potato method 3 times and just with oil countless times. The pan has a range of colors. Some dark metallic, black like burnt food, and a caramel color.
When washing, I just lightly scrub any stuck bits which usually come off very easily and then just rinse out all of the oil.
No matter what I do (like starting at different temperatures) I can't fry an egg without it sticking when using canola oil or olive oil. I can't get the egg out or to move around without the yolk getting completely torn open under the egg. I have to scrape the stuck bits off with a spatula.
With butter, on the other hand, I put the egg in and it just floats there. Slides around the pan. Absolutely no sticking.
What's going on? I don't get why butter doesn't make things stick but oils make things completely stick. I don't like eggs fried in butter so I need to get it working with canola oil.
When I tried making scallops it seems like something very weird happened. The scallops were completely dry and I had canola oil in the pan. It seemed like the scallops were just floating in the pan and there was absolutely no browning regardless of how long I left it in. When I took them out, it seemed like the had stripped the seasoning. Where I had the scallops was now bare metal.