Pour about 1mm of avocado oil into your French carbon steel pan and heat it. Once the oil slightly steams, empty it into a recipient and wipe the pan with a paper towel. Repeat this process up to 10 times until your carbon steel pan turns a brown color.
The seasoning of your pan will be optimal and efficient after having cooked red meat 10 times. The more your pan is used, the best the cooking results are. The more it blackens, the less it sticks. Once your pan is well seasoned, you will be able to cook more delicate food such as eggs, fishes.