Newly seasoned carbon steel pan sticks when cooking
After doing reasearch I decided to try a less expensive pan when buying a 12". Bought a Paderno and did a mix of seasoning with organic flax seed oil. I did about 5 coats on the stove top per instructions (heating, adding small amount of oil and rubbing it down with paper towel, heat/ cool / repeat. For good measure I also tried rubbing the entire pan with oil and cooked in 400 degree oven for 2 hours and let it cool in oven for 2 hours. The 2 times I've cooked anything in it (eggs with onions) everything sticks. Never had this problem with my small de Buyer crepe pan. One chef recommended 11 coats, I think I've got 7. Wondering now if I put on too many coats of oil or if this made in China pan is just an inferior metal.
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High temps and flaxseed oil (essentially linseed oil) don't mix so I'd be suspicious of using flaxseed oil for seasoning. Try using a different oil and see what happens. The baked coating may then be less sticky/grabby.
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