The first time you season the pan, you should coat it lightly with cooking oil inside and out and bake in a 250 degree oven for 1/2 hour.
To maintain the cast iron cookware, never, never, never soak it in water. What I do is dip a bit of dishwater into the pan and scrub out the inside, then rinse well. Then I put it on the stove on medium heat for 5 minutes. This is enough to dry the pan and open its pores. Then put about a tablespoon of oil into the pan and with a double paper towel spread it around the bottom of the pan and up the sides. Let it cool on the stovetop, then put it away. As long as you haven’t soaked the pan in water, I never bother with the outside unless something has spilled over. I have used my cast iron for years, and it is better than teflon if you keep it seasoned.