I have a very dumb, simple, direct approach for “new” cast iron and carbon steel pan. all my carbon steel is Darto, if that matters . . .
I saved the racks from an old oven. I put the “new” pan on a rack in the oven and hit “self-clean”
this runs the temp up to roughly 1000’F and any organic matter on the pan turns to white ash.
after that I simply cook fatty meats in the pan until it is seasoned.
I have a century old Griswold where I can one handed flip eggs to over easy.
most times, ye olde way is extremely effective.
