I have some DeBuyer pans too. Merely warm the pan, pour a mm or two of grape seed oil then crank up the flame until the oil smokes. Pour it out and buff with a paper towel.
Sticking eggs is likely a cooking technique issue. No offense intended. A little oil with butter then the egg.
Also, I mainly use nonstick pans. They’re great. But some proteins work nicely in steel. For me…I use the right tool for the job…which is the one that produces the best results for my skills/approach.
