I just read an article about the science of seasoning cast iron based on another thread here.
The article suggests flaxseed oil at high temperatures 500* for one hour, then allowing the pan to cool for two hours as the oven cools down. Then repeat multiple times.
UDS with Weber rotisserie, Blue Weber Performer with gas assist, Smoke Hollow elec. smoker, SJG mini-WSM, White thermapen, Blue-Backlight thermapen, Maverick ET-732 x 2, BernzOmatic JT-850 Weed Burner, BernzOmatic TS8000BZKC Hand Torch.