Pans need to be actively seasoned, they won't develop it on their own. You cover the pan with a fat, overheat it, and the fat polymerizes : https://www.serious

Pans need to be actively seasoned, they won't develop it on their own. You cover the pan with a fat, overheat it, and the fat polymerizes : https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware https://www.seriouseats.com/how-to-season-cast-iron-pans-ski... Heck, I've done it on aluminum pans and eggs are fine, just like old-school breakfast spots and their griddles.