Seasoning a cooking pan is done to fill the penetrable cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation preventing rust from accumulating on the pan's surface. It helps to keep food from sticking to the surface of the pan. Pan's made of iron, steel and aluminum require seasoning to prolong the shelf life. Even though product doesn't generally stick to non-stick pans, they still need to be seasoned to prevent the non-stick surface coating from wearing off over time.
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 stove top temperature to low for roughly 30 seconds. Remove the pan and turn off the stove top.
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 before use for several minutes. The oil will form a thick consistency once it cools down.