Wash the pan with hot water and a stiff brush; dry completely
Place the pan on the stovetop over medium heat for 5–10 minutes to fully dry
Lightly coat the entire pan (inside, outside, and handle) with a thin layer of high-smoke-point oil (vegetable, canola, grapeseed, or flaxseed)
Wipe off excess oil until the pan looks nearly dry
Preheat the oven to 450–500°F (230–260°C)
Put the pan upside down on the middle rack with a sheet of aluminum foil on the bottom rack to catch drips
Bake for 45–60 minutes
Turn off the oven and let the pan cool inside the oven
Repeat oiling and baking 2–5 more times for a stronger seasoning layer
After each cycle, ensure the pan is wiped with a very thin coat before baking
If rust appears, scrub it off and repeat the seasoning process
For ongoing maintenance: after each use, wash lightly, dry thoroughly, and apply a very thin oil coat before storing