Durable seasoning on Carbon steel pans?

Cafe Society
1

A long long time ago, in a thread far far away.
https://boards.straightdope.com/sdmb/showthread.php?t=802248

I was bitching about my inability to find a smooth enough cast iron pan so “that a wistful sigh will send an egg sliding across the pan”

Soon after that however I came to my senses and realized that carbon fiber pans are perfectly smooth for a fraction of the price of a milled cast iron pan, and are awesome at transferring heat for something like a sear. However, I can’t quite call them mankind’s perfect pan because…

The seasoning is so much more impermanent compared to cast iron, at least when acid is involved. Yesterday I was doodling in the kitchen with my carbon steel pan with some cubed-up pork chops I had cut up to eat on salads. As the work progressed I decided to juice a lemon and deglaze the pan with that. Instantly a prefect seasoning job just disappeared into the ether and I was left with a skillet with a shiny steel bottom. So now I start over seasoning again I guess.

Does anybody know how to make a durable seasoning coat on carbon steel?

2

I suppose I should mention that by trade name it is a Matfer “black steel” pan, in the 1:1000000 chance that makes a difference but for all other intents I’m pretty sure that carbon steel is carbon steel.

3

I have carbon steel wok. Don’t recall the maker. Couldn’t have been very expensive. Cause I’m cheap.
I burnt salt in it and rubbed Crisco in it and put it in the oven for a while. I want to think it came with instructions to do that. I’ve always known about salt thing from my MIL.
Now I don’t use it often. But it’s had a season since I did that. I also don’t put tomatoes of any kind near it.
You gotta burn that salt good.