Straightforward... Assume pan is unseasoned. I have seasoned a few cast iron pans before, but never a blue steel pan. Would you season blue steel any different? Would you season a crepe pan differently than how I've seasoned my cast iron pans (mainly animal fats/oils)? I'm assuming I should season differently, using more vegetable based oils for this crepe pan. If you have general advice for Blue Steel skillet vs. Cast Iron skillet I'd be interested too, even though I haven't made the jump on a skillet.