I seasoned mine initially with the potatoes skins salt and oil. Then used very thin (completely wiped off with paper towel) layers of grapeseed oil and in the oven at 380 for an hour, left in oven to cool for about another 30 min. Two coats of that and the entire pan is a nice bronze color with no residue or stickiness.
One thing I’ve learned is that you don’t have to get oil to its smoke point to create the polymerization needed for seasoning. That was a misconception I’ve had for a long time. No need to smoke the house up.
https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/19294088/carbon-steel#Post19294088
