I add heat back when adding butter, but I use use less heat than before. Also I realised that I mixed up step 2 and 3 -- I spread the oil before it starts to s

I add heat back when adding butter, but I use use less heat than before. Also I realised that I mixed up step 2 and 3 -- I spread the oil before it starts to smoke. Also, sometimes I cool the pan by holding it under the tap with a dash of water. Then it cools down instantly and stops smoking. I think what's happening is that the oil polymerizes due to the heat and creates a thin film on the stainless steel pan, similar seasoning cast iron cookware. Afterwards you can cook the egg on low heat and it doesn't stick. But the film comes off when washing, so you have to do it again every time.