Hey idk what the person you’re replying to was trying to say but I can give clear detailed instructions for caring for different kinds of pans coming from years of cooking with them at home, in a restaurant and caring for different kinds of metals in a shop and at home:

Aluminum/enamel/ceramic ware: just wash it, it’s fine. Aluminum builds a thin layer of oxide that’s so hard it’s what used on some grinding wheels and enamel or ceramic and stoneware don’t need any surface protection aside from patching damage.

Steel: wash it normal, put a layer of food safe oil on the exposed metal parts, wipe the excess up. This will bear more washing without oiling the more it’s used and less washing without oiling the less its used. Commercial kitchens almost never season their steel cookware with oil because it gets used enough that it never really has enough chance to corrode. People who use woks are serious about seasoning too. Steel has surface irregularities that will hold oils unless very finely finished. Milling machine ways and jeweled gun parts are intended to make sure there’s lots of places for oil to stay

Cast iron: scrub off all the corrosion, coat with food safe oil that has a high smoke point, put in a hot oven for an hour or two. You’ll be able to tell the difference because the pan looked dark gray when you put it in and black when you take it out. The change in color is a polymerized film that’s bonded to the metal surface, preventing rust and handily making food not stick so bad. People will say you can’t use soap on pans like this because it will eat the coating away, but as long as you’re not using a caustic lye soap you’ll be fine. As long as you don’t scrub hard and cook something oily in the pan after you deglaze it a bunch of times it’ll be fine.