R, not aluminum? I'm super rough with my stainless with metal scrubbers, never had too much of an issue with scratches, or is it a thing with high carbon steel?
Ok I guess I'm just a little skeptical, you do make me want to try it with a perfect unused pan
I've gotta go take a trip to a museum and get some real chainmail
When I used a big stainless steel frying pan for most things I would season it in a similar process to seasoning cast iron, it was great but I definitely seasoned it more often.