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Step 1
You will want to remove any labels that are glued to the pan and give it a rinse and scrub in hot water.
If the pan appears waxed or shellacked you need to scour wit a Brillo pad or steel wool until it is good and clean. -
Step 2
Next heat the pan on medium flame until it is good and hot. Reduce the heat and when if is cool enough, apply Crisco shortening or other cooking oil with a rag to the inside surface and begin to reheat it again. The purpose of heating the first time is to open the pores of the steel.
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Step 3
As you use the pan it will continue to acquire more layers of oil and will be seasoned even more.
Give the outside a very light coat of oil around the sides. You don't want to build up seasoning on the outside, just protect it from rust.
Never wash a seasoned pan in the dishwasher. Some cooks insist on never allowing their pans to be washed, only wiped out instead.
I personally give them a light rinse and scrubbing with a brush and a light coat of cooking oil after drying and before placing in the pantry.
If your pan needs re-seasoning you will have to remove the old rancid fats by placing it in the oven on the self cleaning setting. The high heat will remove most of the old seasoning and you can use steel wool. Then you would treat the pan as if it were new and repeat the seasoning process.
