I just ordered another Carbon Steel skillet, this time from Matfer-Bourgeat (Thanks BDL!). However, I forgot the method for seasoning this puppy for the first time. I think it goes something like this - from some notes I have: Wash the pan well with hot, soapy water, and dry it thoroughly.
Then cover the bottom of the pan with coarse salt, and cover
that with a generous layer of vegetable oil (Not a job for EVOO -
maybe peanut oil, or what? I used safflower last time). Let the
pan sit at room temperature for 12 hours, then heat it over
moderately low or maybe medium heat until the oil is very hot and
just starting to smoke. At that point discard the oil and wipe the
pan dry with a strong paper towel or perhaps an absorbant and
lint-free cloth towel.
Does that sound about right?