Been using the same set of pans for about 30 years. Just cold oil and a hot pan, get my food in immediately and same thing. I can slap pork chops in there no problem. I just have a feeling if I tried this instead of your method on a new pan, I’d be screwed.

I’m pretty sure the pan is just seasoned after that amount of time and they definitely get used daily, if not multiple times a day.

I’ll take “Movies of the Current Decade” for $1000, Alex.