A cookware seasoning wipe made of a natural or synthetic fabric for conditioning cast iron cookware and steel cookware to create a nonstick surface. Specifically, the present invention refers to a pre-impregnated “wipe” that releases a mix of oils and waxes to the cookware surface, that when heated, polymerizes to create a durable nonstick-like surface, commonly referred to as “seasoning” the cookware. When used to season cookware, the user wipes the surface of the cookware when heating, which naturally releases a thin, even layer of the oil and wax. This process ensures the optimal amount of oil and wax to polymerize and properly protect the cookware's surface. Overall, this is a superior seasoning method because the user no longer has to decide what to use, when to apply it, and how much is needed, all while reducing waste.