I've been using a Matfer Bourgeat 11 7/8" since January. Seasoning rituals are dogmatic so I'm not gonna go there. But, regular canola oil works well for me. Thorough (as usual) article on seasoning from the Serious Eats crew if anyone is looking for a primer.

I clean mine in very hot water with a sponge or kitchen towel (mild abrasives are rarely, if ever, called for), heat dry, and re-season as needed, preferably outdoors. Same as cast iron in that regard.