After purchasing a PTFE nonstick pan, I noticed something in the Use & Care Instructions with the product for first use:
Before using your cookware for the first time, hand-wash with warm, soapy water and dry thoroughly. Then season by lightly rubbing cooking oil onto the cooking surface and heating the cookware over medium heat for two to three minutes. When cool, hand-wash in warm, soapy water and rinse.
This seasoning process is of particular note since the IMPORTANT section restates (caps quoted):
SEASON YOUR COOKWARE BEFORE ITS FIRST USE
For the nonstick usefulness of the PTFE coating, it's obvious that the goal is not develop a coating of oils as is standard practice with cast iron. The instructions make no reference to repeatedly applying oil as part of caring for the cookware. What functional use would this single-cycle of oil provide? Removing surface contaminants? Surely regularly frying in the pan would provide enough exposure to oil that would then be washed off.
Non-duplicate note for Should I season a Teflon-coated stainless steel frying pan: this question is not about trying to season the PTFE pan, but why applying oil is advised as a not-really-seasoning first task. Defeating the non-stick coating by making something stick is not the desired goal.