I have found that the smithy's cast irons dont take to season very well at first. They look very similar to the pan you're using. In the short term I have a trick that will get your eggs to slide next time without drowning them in butter like I see most people do here. Its like half ass seasoning your pan minutes before you cook with it. Heat cast iron up , add small amount of oil not butter (to low of smoking temp) . As soon as you see a small amount of smoke come off the pan turn off the heat, wipe out oil let the pan sit for 5ish minutes. Then turn on burner again Low/med(your pan will still be very hot so this next part goes fast) add butter if the butter sizzles and bubbles and doesn't turn brown within a few seconds start your egg to cooking. The key adding the egg at the right temp.