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Consult with the instructions that came with your pan to see how often, if at all, you should season your pan. Rinse and dry the pan completely. Rub a teaspoon of oil on the inside of the pan with a paper towel. Put the pan in an oven preheated at 300°F (149°C) for one hour. Once the pan has cooled, wipe off the oil with paper towels.  If your pan has a nonstick coating, it may wear off with use over time. Seasoning your pan can make it last longer. For example, you may want to completely season your pan semiannually. Rub it with a small amount of oil every time before you use it. Allow the pan to cool naturally after it’s been heated. Don’t run your pan under cold water while it’s hot, or vice versa. Sudden temperature changes can cause nonstick cookware to warp, preventing heat from evenly distributing in the future. Hang your pans to store them, if possible, with decent space in between. If you must stack them, do so away from hard corners and sharp objects. Put a paper towel in between your pan and other cookware. Padding your pan with a paper towel will help you to take the pan out without scraping it against other cookware.
Season your pan with oil. Don’t subject your pan to sudden temperature changes. Store your pan with care.