I finally found why my eggs kept sticking after 6 months of perfect seasoning

Every Sunday for 6 months my skillet was flawless, eggs slid around like glass. Then suddenly last month everything stuck, even with butter. I scrubbed, re-seasoned twice, still a mess. Turns out my gas stove's flame was too high and I was burning off the seasoning thin in the center. I dropped the heat to medium-low and let the pan warm for 5 minutes before adding oil, and now it's back to non-stick. Anyone else dealt with a burner that runs hotter than the dial says?

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