Best practice for what oils to use for seasoning, and how to best apply them and get them to form even layers is up in the air.
Best practices are not up in the air. Best practices are to use a thin layer of high smoke point oil like rapeseed oil, baked above it’s smoke point for like 20m. Repeat to create a thicker layer.
What you are describing is min/maxing, and getting more specific from there. Yes, eventually researchers may discover even better oils or treatment plans for cast iron, but right now, best practices are known, reliable, not a mystery, and not hard to follow.
Best practices are not up in the air. Best practices are to use a thin layer of high smoke point oil like rapeseed oil, baked above it’s smoke point for like 20m. Repeat to create a thicker layer.
What you are describing is min/maxing, and getting more specific from there. Yes, eventually researchers may discover even better oils or treatment plans for cast iron, but right now, best practices are known, reliable, not a mystery, and not hard to follow.