[pdq]

Get a Carbon Steel pan instead.

These are similar metal composition to cast iron, where you can season them with oils, but are forged (ie pressed) into shape, rather than cast. So you get a smooth surface, which is easier for non-stick use and lighter weight.

Carbon steel are better for eggs, omelettes, etc, but cast iron are often better for steaks/meats, because they retain heat better. There are tons of videos on Youtube if you are curious.