[zer00eyz]

Dont do this.

Get a carbon steel pan instead. Same material as wok's, and they will take a seasoning.

I like the BelleVie, because it hits the mark on cost/quality, but you have to be accepting of a slightly uneven seasoning, or strip them once a year and start over (spring cleaning project).

[argiopetech]

Carbon steel is a great choice for light cookware and general use (i.e., what you'd use a Teflon pan for), but cast iron beats it handily for e.g., searing or use over a fire. Cast takes longer to heat (and to develop even heat), but it has a high thermal mass (resists variation in heating) and is happy to dump that heat quickly into e.g., a steak.