I'm trying to make an informed decision as to which oil is best to use for cast iron seasoning. I've read all kinds of conflicting information online and the only consistency seems to be that seasoning involves polymerization of fatty chains.
This explains the formation of the coating itself, but I'm interesting in choosing the oil that is least likely to separate from the cast iron surface. So my question is this:
What is the chemical (or physical) reaction (or process) which is responsible for the adhesion between the polymerized oil and the surface of a cast iron pan? Is it different from that of unpolymerized oil?