My method of seasoning pots is really very simple — use it. I remember when I first started out, I’ve learned all these tricks and things you do when you get a new pot. These days, I find myself not caring so much about all that, since I now tend to think they’re mostly just myth. I do still boil my pots when I get them new, because there are gunk and things that you don’t really want that you may wish to clear out of the pot. The first time I brew a tea in it I won’t drink, because new pots can be nasty. Otherwise though…. I just use.
I do polish my pots sometimes, with a wet (very important — must be wet) towel. Dry towels can make your pot look really shiny but in a slightly undignified way. Rub the pot with the wet towel while the pot’s hot… it will give it a nice shine without that “dry rub” look.
It is important to keep the lids more or less even coloured with the body of the pot, so it is necessary to pay extra attention to the lid. It is also important to make sure that mineral deposits don’t form on the pot — those can be rather difficult to get rid of once they set in. If you have a habit of pouring water over the pot, for example, they can congregate in certain parts of the lid/pot and gradually build up mineral rings. I’ve had one pot that I had to then meticulously work out the ring by constantly rubbing/seasoning that part. Not fun. Use a brush to brush out the liquid so that it won’t happen.
Other than that….. there really isn’t much to do. I’ve found that just by repeated brewing, without even much polishing, the pots gradually will take on a bit of a shine. It’s nice when you can see it change like that — somehow there’s a sense of accomplishment. It’s part of the fun.