Maintenance of Hammered Carbon Steel Skillet

We're remodeling our kitchen and changing to an induction cooktop. I want to move away from non-stick skillets but have never achieved a slick enough surface on my cast iron to make the change. I am intrigued by the hammered carbon steel skillet, but it seems to require a lot of post-use maintenance—"Wipe out the pan after each use and use paper towels to lightly coat the pan with vegetable oil; set the pan over medium-high heat and wipe it a few times as it heats. Let it cool and wipe a couple times more to produce a hard, smooth finish. To remove stuck-on bits, combine oil and coarse salt in the pan, heat gently and then scour the pan with a wad of paper towels." Seems like a lot of paper towels. Also, if the skillet is not being washed, how do you prevent the onion/garlic flavors of a saute from intruding on the next morning's pancakes?
Thanks!