Carbon steel seasoning I know there's dozen of posts and discussion everywhere, but I'm getting pretty confused. Everyone has something different to say : use rapeseed oil, coconut, olive oil, flaxseed, someone in the oven, someone on the stove..
I found two good videos, made by professional people, but they use a different process to season them:

here and here

The eggs are moving much better in the second video than any of my non stick pans, and I would like to obtain that result, and possible mantain it, without removing the seasoning.

Which one do you recon works better? I also have an electric stove, so it may be better using the oven instead. 

My knowledge is never to wash them under the water. Just remove the sticky stuff using a spatula, put some oil to keep them well and if you need use salt and a paper towel to scrub.
I read that someone is deglazing using some water in the process, or scrub them with a a brush under the water (My old chef told me never to do that so.. I'm a bit confused) 
I am seeking help from the experts... :)
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