Steel is a great basic metal to have in the commercial kitchen. It is extremely durable, economical and very heavy-duty. It is not the most commonplace metal in the kitchen due to advances in aluminum alloys and stainless steel, but they still do a wonderful job of cooking up the food that keeps customers coming back for more.
The biggest difference between steels and its stainless counterpart is just that: it does not have a finish that prevents staining. Steel will require extra cleaning and scrubbing to prevent it from becoming covered in soot and stains. One way to prevent the stains from forming can be to season the steel pan, which will create a seal around the pan and prevent rust from forming for a certain amount of time.
To season the pan, pour a liberal amount of cooking oil in the pan and move the pan around to make sure it coats all of the edges. Once all of the sides and bottom are adequately covered, place the pot in the oven for an hour at around 350°F. Pull the pan out when the time is up and allow it to cool. Once cool, take a rag and wipe off any extra oil from inside the pan. The seasoning should last for quite some time as long as properly maintained.