[sportslife]

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-ski...

Heck, I've done it on aluminum pans and eggs are fine, just like old-school breakfast spots and their griddles.

[tonyarkles]

On fresh pans, my rule is to only cook bacon in it for the first couple of uses. Works fantastic and you end up with a bunch of bacon :D