The trouble with eggs is that they have a very high lecithin content, which emulsifies the seasoning right off the pan. “Emulsify” is a term used to describe mixing oil and water... it’s pretty bad for the surface of a pan.
I cook every Saturday morning for our coffee group (about a dozen Old Farts), and they would raise Cain if I cooked their eggs on anything other than iron. After scrubbing and rinsing, I re-oil it and it’s good to go for the next Saturday.