This procedure is total overkill. Don’t mistake laboratory theory with practical usage in the kitchen. The “hardest” coating is not necessarily what you want. The flax method has been tested by experts and the hard seasoning has a tendency to flake off. I use PAM at 225 and then I just use the pan and the seasoning builds like Grannies. Old fashioned Crisco works well also. I suggest you consult the experts that have used cast iron for decades. See http://www.wag-society.org/Electrolysis/seasoning.php Seasoning is not rocket science.
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