This is sort of unrelated, but lard is a poor fat to use to season a pan. It's too heat stable. The "seasoning" effect is actually caused by the oil breaking down and oxidizing, so the more fragile the oil the better. Soybean oil is a fantastic oil to season a pan with for this reason and pre-seasoned pans use vegetable oil. The BEST oil, however, is flaxseed oil because it's THE premier unstable oil. It's extremely prone to oxidation, so you're going to get the best seasoning effect with flaxseed.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.