When I got my Lodge skillet it was coated with good old Crisco lard. Stuffed into an oven at ??? (forgot) for awhile. Turned oven off and allowed it to cool overnight. Took it out in the morning,wiped down and cooked some bacon. Some light sticking but no issue. Eggs were difficult but came out OK. I treated it with oil and smoked it on the stovetop after use for a year or so. Now I just clean it while warm and store in the oven. Gets used every morning w/canola wipe down and no issues for the most part.
Right now it's in the oven with a couple of chicken thighs finishing up after a 9 minute sear (skin down) in olive oil to start. After 20 minutes flip and finish for 3 minutes. Looks like this when done. No sticking.
So I'm not yet sold on the carbon steel. And my stainless gets treated a lot like the cast iron.