First cook in carbon steel - way less scary than I expected

Finally worked up the nerve to cook in my new carbon steel pan and I get the hype now. Prior to this, I cooked almost exclusively in stainless steel and occasionally nonstick (I knowwww.)

For my first CS cook, I was told to do something fatty to start building up the seasoning, so I did bacon (a whole package lol). Then a quick clean with hot water and a sponge, and then another light season with canola oil. I was honestly surprised how easy it was to clean compared to what I had built up in my head. The patina already looks so cool.

Posting mostly because I'm feeling proud and excited to keep cooking in it. If you've been intimidated by carbon steel... this is your sign.

I saved all my bacon grease, so I think the next cook will be sautéing some onions in that. Really trying to focus on building up my seasoning to make sure my first attempt at eggs in CS goes smoothly.

Curious what other "first cook" approaches people swear by.