Try this link
https://cooking.stackexchange.com/questions/24520/is-there-a-difference-in-the-ease-of-seasoning-cast-iron-forged-iron-and-carbo

and the article it links to "that explains the science behind seasoning".  

Another https://www.eatthis.com/season-cast-iron-tips/  "Unsaturated oils include canola and vegetable oil. They are chemically structured in a way that helps them polymerize to the metal, which helps create that non-stick surface on a cast-iron skillet."

And more on the science of it:
https://www.scienceofcooking.com/science-of-cast-iron-skillet-cooking.html