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Do I need to start over or can this be salvaged?
(mander.xyz)
Also this might be off topic for this community as this is a carbon steel pan (Merten & Storck).
I don't agree with this use of downvotes, but to answer your question, I suspect it is because you wrote that steel is non-stick. It isn't. Steel pans can be made non-stick with a coating of teflon or polymerized oils.
The teflon is indeed my original intention. Trying to find a steel pan without can be challenging even!
Not really. Just look for "carbon steel" in like, any internet search. Sometimes you end up with results that are Teflon coated, but in general carbon steel is the preferred term for pans used in professional kitchens because they're sturdy, relatively cheap, lighter than cast iron, and can be made non-stick through the same process used with cast iron.