I've been using carbon steel pans for 20 years, and I can tell you that if you have a gas stove, you don't have to go to all that trouble to season it. I mean, you can if you want, it doesn't hurt anything, but you don't have to because it will season itself quickly enough through use. An un-seasoned pan isn't really that sticky anyway: carbon steel sticks far less than stainless by nature.
Also, you don't have to baby it when cleaning. Just clean it like any other pan. If some of the seasoning rubs off, no problem, like I said these pans are self-seasoning when cooking with any type of fat, and they don't stick that much anyway. If you leave it in the drying rack instead of wiping down right away, it might get some very light surface rust in the unseasoned spots, but you can scrub it off with a sponge easily.
So, just use it and enjoy! It's a hunk of steel, don't baby it. Some of the advice below is nonsense and makes it seem so complicated, when it isn't.
If you have an electric stove, it won't season as easily and the seasoning won't regenerate as quickly. I don't know why exactly, but that's been my experience. I don't know about induction cooktops, never used one with carbon steel.