Matfer small fry pan. I've followed every seasoning method out there but my fried eggs stick like glue.
I did the salt/potato skins method, the thin wipe of oil and put in the oven for an hour method. I am a decently experience cook so I have heated the pan to where water sizzles, add a bit of oil until it comes close to shimmering, put in an egg at room temp -- glue. I mean have to throw away the egg after scraping it out of the pan and leaving much of int still stuck.
Omelets are find unless I store the around around a lot (Jacques Pepin french omelet method) then they stick as well. Yes, I understand the fried eggs have more water surface than any omlpete, but the whole reason I bought this pan -- and the examples I see all over YouTube -- is for freeing eggs without sticking.
Any help on what I might be doing wrong?
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