Hello good carbon based life forms! So after getting some inspirasjon from this and other cooking subreddits i decided to make the change from nonstick to carbon and stainless pans. Stainless was easy enough as no seasoning was required. 

I decided to get a de Buyers mineral b as it came highly recommended. I've read a bunch of guides on how to season post-purchase. Seems like these particular pans cant go in the oven on more than 200C and the recommended range for polymerisation was 240-260ish. That meant I had to do it on my induction stove. 

The photo is my first attempt at seasoning it. I first did the de Buyer recommended way of adding about 1mm oil and heating on 5, then removing it, and heating it again. My stove goes to 10 i 0.5 increments and the highest i went to was 7.5 after removing the Oil and whiping it dry. Then i did 4 or 5 more coats of seasoning by just holding a paper towel over oil battle and whiping it on, before whiping dry again and on the stove on 7-7.5. End result is what you see.

Is this now "finished?" I expected it to get browner up along the sides as well, but it seems mostly concentrated in the middle. I tried moving the pan to different spots during each round. Should I do more round of seasoning and leaving it longer with off center heating to get more up the sides? Or is this ready to go and it will get more seasoned with use now.

1sr timer seasoning a pan