Stove black is not for seasoning pans or pots - it is an outside finish only.

Never use soap for cleaning cast iron pots and pans.

I use olive oil in mine and after boiling water in the dirty pan to lift that which is stuck on, I dry it and re-apply the oil. After time and use, the pans become seasoned.
Bacon fat can also be used, it's just the thinnest coat, rubbed around with a folded paper towel.

In fishing camp, we (from 4 to 15 in the group)sometimes have "the shiniest cast iron pan contest" after cleaning the supper dishes up. OK - every one show their pans, the smoothest, shiniest one wins - nothing but recognition. lol
Over a 2 week trip, a new pan can go from horrid to almost a winner.

I'm not sure stove black would withstand direct flame, as it is for the outside of the cast iron stove.