To season a pan means to coat it with oil before heating it to a certain temperature so the oil seals surface pores of the metal. This is done repeatedly to build up layers of carbonized oil, which eliminates food from sticking when you're cooking. The baked-on oil also protects the surface of the pan from rusting.
Select an oil with a high smoking point, such as canola, peanut or grape seed oil.
Rub the oil all over the inside of the blue steel pan either with bare hands or a paper towel.
Set the pan in a cold oven and turn it on. Set it to 400 degrees Fahrenheit. Let the pan heat up slowly.
Bake the pan at 400 degrees for an hour.
Turn off the oven and let the pan cool down slowly inside the oven.
Remove the cooled pan from oven and wipe away any excess oil on the surface.
Repeat steps 2 through 6 every day for a week.