Having difficulties seasoning my new cast iron pan due to the coarseness of the texture. Please help! I just bought a new cast iron casserole pan that is only enameled on the outside. I tried seasoning it earlier today by pouring a tablespoon of flax seed oil on the inside and spreading it around with a paper towel. Sadly, I realized shortly after that the texture on the inside of the pan is quite coarse and it causes the paper towel to "shred" leaving very little pieces of paper behind everywhere around the pan. These pieces are obviously instantly soaked in oil and become quite hard to remove. It's almost impossible to do a good job at covering the whole pan in the oil because of this. Something similar happens when I use a kitchen towel, except rather than leaving pieces of paper behind, the coarse texture of the pan causes little "hairs" from the fabric of the towel to be left behind on every wipe.

I imagine I don't have to sand down a brand new pan just to get it to a point where I can season it properly, right? It's my first cast iron pan so any help is appreciated.
We have many comments, but I'm going to throw this in as an answer…

Your issue is lint, on a rough surface, so use something that is categorically lint-free.

A sponge. Any type.
A Moppet, the yellow side of a pan-scrub, anything.

It won't absorb quite so well as a cotton or paper towel &amp; squeezing it out to mop the last bit might be a bit of a task, but it won't shed fluff all over the surface.