First wash your cast iron pan carefully. The maker may have put an oil coating on it to prevent rust when shipping. Then dry it well over a flame or in the oven. Next DO NOT TRY TO SEASON WITH COOKING OIL, this wil leave a sticky residue you do not want. Coat the pan, bottom and sides lightly with shortening or lard, heat gently and repeat. You may want to give it a scrub out with salt and repeat. A lot of people are horrifed by the idea, but I have well seasoned 30+ year old cast iron that I wash in soap in water after each using. It has never hurt them.