Should i oil my cast iron pan before storage?
As rumtsho has said oiling will help, but I think you have a more fundamental problem with is learning the care for your cast iron.

There are lots of resources on the web to learn how to prepare, and maintain your cast iron. Some of it works even though it's wrong, some of it is very good and some of it is scientific in nature. However here are the basics.

You want to scrub your pan down once. Oil it all over...every nook and cranny even in the handles .... with a very thin layer of oil. Then wipe this off with a clean towel and bake the sucker at 385 for an hour or more until it looks bone dry.

I recommend you do some good reading however and learn all the different ways to keep it in shape along with all the different fat and oil choices.

I use peanut oil, it has a high smoke point, which means the polymer you create will burn at a higher temperature than those oils with a lower smoke point, and peanut oil makes a hard seasoning.