You never heated the pan after oiling it to polymerize the oil. You just oiled a hot pan and let it cool down with an excess of oil in it. That’s not seasoning the pan.
No smoke = no seasoning. After every use and after cleaning what I do is get out a "whole" no lint shop paper towel put a tablespoon of the cheapest canola oil that I can find and using a pair of tongs make sure that there is a clear and smooth surface all over the entire surface. When you see wisps of smoke that is when you should stop and let the pan cool down on it's own. A quick rule of thumb is No Smoke means no seasoning. I do this after every time I use my cast iron. In the beginning I do the outside too but after the first 4 or 5 times that seasoning is baked on and I concentrate on the inside of my pans as every time that you cook and clean the inside some seasoning gets pulled off.
No this is not how to season a cast iron pan. And never never never never never never use a paper towel because you will leave lint residue from the paper. You always want to use a lint-free cloth. You may not see the lint from the paper immediately But continuing to use paper towel will gradually build up this type of paper lint and Infuse it within the oil. That is not recommended
@@cecilyonpoint There's a lot of ways to do this. It's like asking how to make a martini. Cast iron is durable, a lot men use it , cowboys have the most experience 🤪🤠
