I love Leroy McMillan's way of seasoning a black steel pan!

  

caliking said:

I'm using a ceramic coated skillet for omelets now and it works great. 

Could I ask what brand you use?  I bought one at Bed Bath Beyond (can't remember the brand name but the ceramic was white). I used it for bacon-n-eggs in the mornings (it never saw more than Medium heat), and the first week it worked "just like on TV!"  The second two weeks it worked like my previous T-fal, then things started sticking worse and worse; it was in the trash in less than 2 months.  
I liked being able to see fond development against the white (as opposed to the black T-fal) but not if I have to buy 6 pans/year.  

Interesting. First of all, weirdest version of Thunderstruck I've heard in a while. 

That initial colour change is from oxidation. High carbon steel forms an oxide layer when heated.  You can even tell the temp based on the colour or close enough. That straw brown comes at about 400F. It's about the colour I go for when tempering a blade. I wonder what that oxide layer does for the seasoning compared to heating it with oil in it. 

@Mickey if you mean the pan its the same that @Spring Chicken shows in the vid, and the one Judy has too. 
 I love the pans - hefty, sides have the right slope to them to be able to easily stir food, or fold omelets, ans no rivets on the inside meant cleanup was easy.

But keeping the large one seasoned was a real pain in the arse. The smaller pan was used for eggs only, but I ditched using both of them in favor of the ceramic coated ones. Pity, because I really likes the pans themselves. Both were seasoned with the flaxseed oil method that has been popular recently.