The technique I have been using for years to season cast iron pans
and steel woks is to place them in a self cleaning oven for the
entire cycle. After cooling off the pan will be very rusty. Coat the
entire pan with cannola oil, it will take a lot of oil, keeping
rubbing with paper towels until no rust appears.

Obviously the pan can not have any wood handles.

The only minor downside is that the oven rack will no longer be
shiny, but it will be clean. You will need to place a light coating
of oil on the bottom of the rack so it slides smoothly in and out of
the oven.