Carbon steel seasoning
For any plain steel; carbon steel, cast iron etc, but not stainless or non-stick


Remove previous bad seasonings, or on a new pan remove containments and manufacturing residues


Check the pan surface for any metal protrusions, usually a quick scrape with a hard metal spatula will remove these, if not, consider other methods to remove them. You should be able to run your palm over the surface without cutting yourself

I use a steel scourer pad and some dish soap and scrub it hard and thoroughly. Then heat on a stove or in an oven till it stops smoking. Best to do this outside if you can. Scrub clean again


Polymerise with high temperature oil


Use the highest temp oil you have in kitchen. I don't think it makes any difference which one you use

Apply a light coating and heat until it starts to fully smoke, let it cool a bit, then apply another layer, repeat until you get bored, or the pan is black

Finish by heating a complete layer of salt, until the salt has fully discoloured. The salt will have absorbed the non-polymerised oil from pan surface

When cool, the surface of the pan should be shiny black, and smooth to the touch. Any sticky bits need more work, any metal protrusions need to be removed


After the pan is uses to cook anything, wash it out with water and soap using a brush, oil very lightly, and re-heat until smoke starts
For Soft sticky things like eggs, do the salt treatment again, just before cooking the eggs