I've found flaxseed oil does a particularly good job of seasoning cast iron. As mentioned, I wipe some in, then wipe as much out as I can, then apply high heat. Works great; in a couple of days it gets me to the same long time seasoning I'd get if I just cooked with the pan for a couple of years. Flaxseed oil has a low smoke point, so it's easy to get a pan hot enough to polymerize - but smoking flaxseed oil smells terrible.

Also, check out lightweight cast iron, which looks a lot like black steel but it a bit more porous. Weighs about like stainless (so "lightweight" compared with traditional CI) and seasons as well. Being lighter, it doesn't have the thermal mass of the traditional weight stuff. This is good if you want a more responsive pan, and bad if you're using the heat-holding capacity on purpose (like for searing a steak).

Also, it's more dimensionally stable (less likely to warp) than black steel or stainless - and a warped pan is an issue on an induction stove.