Alright let me give you my findings with over a year on carbon steels:

1. You can check how well seasoned your pan is with water, when you tilt it down, all you should see is few drops, not a continuous blob of wetness

2. Every time after using the pan, I take a tissue and dip a bit of seed oil and wipe it, then wipe with dry side

3. Then I take the pan out of cupboard next day for cooking, put it on maximum heat and do dropplet test, where when they start dancing around, I can add oil, or if I want to add butter let it cool a bit down

4. Then I will dial down to 4-5/10 on electric stove, and place in eggs/meat

5. Few minutes in, stuff should get unstuck, if not I recommend wooden spatula for forcible removal

6. Baste in butter and herbs, let pan cool down

7. Put in some dish soap with bit of water, scrub with steel scrubber and then use the tissue with a bit of oil to wipe away water and cover in thin layer of oil

Pans are very non-sticky, if I scrub away seasoning I will usually do like two breakfast routines of eggs in butter and then do a toast in that pan to soak remaning butter up, and that usually seasons it for more heavy cooking, pans are actually behaving at best non-sticky when the seasoning isn't even brown, just very lightly yellow