If mine, I would lightly coat with canola the parts that might get some rust, like the bottom, and leave any seasoned pieces uncoated. Then wrap each in butcher's paper to help keep any humidity out.
Down here in Georgia I'd then pack them all in a large YETI cooler if I could afford one. Might even throw in a few packs of silica gel.
My CI stored in my camper for 6 months, without any protection, grew a light coating of white fuzz which disappeared as soon as it was preheated. No rust issues and the seasoning was fine.