I think in the CI world too much is made of details and made up procedures that don't amount to much difference when all is said and done. When applying manual seasoning, it needs to be in very thin layers each baked hot enough and long enough for the particular fat or oil to polymerize and reach a "dry" state, i.e. no longer tacky. Yes, elements of the oil itself will carbonize and enhance the non-stick property of the seasoning, but just cooking will do a better job of it in the long run.