Adhesion of polymerized fats to cast iron
Thank you for asking this question. As a French, I am 200+% obsessed with food, cooking and every dish my grandma was cooking for the family. I am also an organic chemist so I don't buy the "everyday bullshit" (if that makes sense).

My first (personal) remark would be that if there were a way to quickly season a cast iron pan, every manufacture would use it and build its reputation on that.

This brings me to a more physical/chemical remark: (1) seasoning cast iron takes time ; (2) many different fats are recommended, from pork fat (low in unsaturated fat) to olive oil (high in unsaturated fat). But only unsaturated fat can polymerize.

Overall, that points to something else, which is that burnt fat would play a major role in seasoning. Burning fat will create carbon (which iron cast contains) and aromatic compounds (from Maillard's reactions) which have affinity for carbon.

As a whole, I would suggest you to cook in this/those pan(s) as often as you can and deglaze it to make some sauce as we do in French cuisine.