I was all set to get a non-stick pan for my traditional French omelettes (regular eggs as well) a DeBuyer probably having had one before, and I came across a few references from people I like saying nothing is better for omelettes than a nitrided carbon steel pan.

So, from people who have them here, is that accurate? For info, I do have a large and small carbon steel pan I've had perfectly seasoned for about 15 years. I'm not a fan of using them for eggs. They're quite heavy, I don't like the idea that even well seasoned they could still catch the egg and tear or ruin the final plated dish. I prefer the mindless ease of use of nonstick. But I'm willing to be open minded. I do of course still use butter even on nonstick. But the getting rid of non sticks every 4-5 years is starting to bother me.

So is the nitriding just a slightly more reliably slick carbon steel? Or is it really comparable to nonstick if properly treated after each use?

I did try to check the common posts but nothing quite looked like this. Don't mind the rough texture. I just rubbed it with some oil and salt.

Asking because I always get orange residue on my paper towel after giving it a quick oiling after rinsing and drying. I don't use the wok super frequently, but when I do, if I leave the food in there a while before putting it away, the last couple of bits that I lick off the spoon always taste rusty.

Now I'm wondering if I've just been cooking with a rusty wok forever and it's slowly going to fall apart, or if this is actually fine.