Seasoning a cooking pan fills the penetrable cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation, preventing rust from accumulating on the pan's surface and prolonging its shelf life. It also helps to keep food from sticking to the surface of the pan.
Wash the pan using warm water and a mild dish soap. This will remove any particle debris that may disrupt the seasoning process. Dry the pan with a clean, dry paper towel.
Place the non-stick pan on a stove top. Set the temperature to low for roughly 30 seconds. Remove the pan and turn off the heat.
Use a teaspoon of oil to coat the pan. Measure one teaspoon of oil and pour it into the pan. Cooking or vegetable oil is recommended for non-stick surfaces.
Use a paper towel to gently spread the oil around the pan to coat the surface. Allow the oil to dry for several minutes. The oil will form a thick consistency once it cools down.