As a damp atmosphere will cause plain steel pans to rust, always store where there is good air circulation, and oil the pan inside and out if left unused for more that a few days at a time.
Steel pans will blacken with use and like cast iron, will, if properly cared for build up a patina that will be virtually non-stick.
After use clean the pan by wiping it out with kitchen paper.
Always dry the pan, preferably in a low oven and lightly oil before storage.
Only the heaviest gauge pans are recommended for solid plate and ceramic hobs as the base of these pans can be distorted by heat. They are suitable for use on induction.