Cast Iron Seasoning: Flaxseed Oil is Fragile but Slick, Crisco is Tough, Why Not Mix Oils?

I have a cast iron pan that I use for getting a nice browning on vegetables or meat, or to heat up pizza. I don’t really care it it’s non-stick, I like it for the intense heat I can get. I don’t know what bumpy means in this context.

I have a carbon steel wok for fried rice and vegetables. I don’t consider it non-stick.

I wash both of these with soap and an SOS scrubby. Then warm them up, swipe at bit of oil around, heat a little more and that’s it. I don’t know if that is considered seasoning.

I like the idea of using Crisco, it seems sort of logical.

Edited to add: I use soap to clean my pans because if I fried onions or fish or something previously, I really don’t want my potatoes or Brussels sprouts to smell like last night’s dinner.