Milwaukees Best Light said:
Yeah, I had, and probably still have, no idea what I am doing. Second round I used a lot less and it came out better. I think.
No need to "season" stainless steel. It won't really actually do anything. "Seasoning" is typically used for cast iron or steels that contain carbon and is an actual polymerization reaction. It is typically done with a very, very thin layer of oil. That's then repeated to form a few layers.
https://www.lodgecastiron.com/cleaning-and-care/cast-iron/science-cast-iron-seasoningIron is porous and allows the oils to actually attach as they polymerize and create the slick surface. With stainless steel, just use oil when you cook and feel free to clean it all completely at high heat just like you see at a Benihana.
Technically, you can do it - it's the brown build-up that you typically see on stainless steel pans. I just clean that off.