. . . and never scour the pan out with anything abrasive like brillo, etc.. Not even a rough scrub sponge IMO.
The best and oldest cast iron pans, the really used old ones, actually have a very thin layer of food coating the cast iron, which is baked on and in essence inert at this point.
"Seasoning" a new pan with oil simply starts
a life-long process of coating the pan with a layer of oil/food on the microscopic level.
The pan should be hot with oil/butter before adding any food to it. Putting cold ingredients into a cold pan is a recipe for everything to stick together and make a real mess . . .
Have fun cooking!
PS -- The cast iron thread linked earlier has lots of hints like this in it:
There is also a Lodge skillet thread I forgot to link earlier: