As all of the pans we tested were “pre-seasoned,” we started cooking right away. We first made a batch of simple cornbread to see how evenly the pans baked, as well as how nonstick they were initially. We then tested a batch of fried eggs in each pan to also see how nonstick they were from the beginning. After the eggs, we poured oil from the pans to see how well the pour spouts worked (or how easy it was to pour if there weren’t any spouts). Next, we seared New York strip steaks in each pan to test how well they browned the meat and how easy the pans were to clean. We then seasoned the pans based on each company’s instruction. Finally, we fried another set of eggs to see how different the seasoning was after all the cooking we had done prior.