my video on restoration, small bit on seasoning:
i have good and consistent results on 10+ pans with almost any oil, just make sure it's really thin coat. after 15 mins, wipe it again, especially on the cooking surface.
this is less important on crappy pans like the lodge pans she shows in the article. lodge isn't all bad, they just aren't as well machined on the cooking surface as vintage pans (griswold, etc).
i'm doing a video right now on machining cheap modern pans to get a smoother surface before seasoning.