I was sad they didn’t polish the sides, also with the amount of oil they put on the test cook any even rusted cast iron could skid around an egg with that much oil.
Yup. I don't see why anybody would do this. You had the natural cast iron skin. Pretty non-stick and corrosion proof on its own. And you go and expose all the inner grain of the cast iron, making it rust by just looking at it. But i guess a person who does eggs over easy (in oil.... shudder) can't be trusted with anything...
The surface is too smooth for seasoning to get a good mechanical bond. If they continue to cook on it, the acidity from the food will etch the surface, allowing any seasoning to bond well. TL:DR; "just cook on it" will result in seasoning
