Acrylimides do not apear to be likely to acumulate on iron cookware, and types that may be formed in food, are not concidered probimatic. https://en.wikipedia.org/wiki/Acrylamides

If your worried about acrylamides then you should not be browning any starchy foods. A lot cooking intentionally wants the Maillard reaction for flavor and texture reasons.

When it comes to seasoning carbon steel you should not be letting carbon build up. It's a bad habit. If your getting carbon build up clean it off with something coarse like salt or a metal scrubber. After that if you need to it's not hard to give a pan a quick touch up seasoning with oil. Carbon steel is much quick to touch up season than something like cast iron. Cast irons rough sand cast surface means you generally need a much much thicker seasoning layer.

You also should still clean the pan too! Modern dish washing detergents are generally not made from lye so won't strip your seasoning.