There’s a video guide here, but posting the screens from it to make it easier to follow on a phone (as I needed to do it earlier and it was a pain having to pause the video!)
And here’s the video again:
If anyone’s interested, I used beef dripping for the oil.
I have a wok that I use a lot that is similarly seasoned. Personally I am less fussy, I just heated it up until the oil sizzled took it of the heat and used a paper towel to wipe the oil all over the hot surface. Then let it cool then heat it again to a lesser heat until is is virtually “dry”
My cast iron skillets are treated in much the same way.
I don’t like the smell of smoking oil .
It hangs around for days clinging to everything even with the extractor on.
Maybe it’s a job for the BBQ next summer
Type of oil can make a difference Ripple, I once tried flaxseed oil (which some people think is the best oil for seasoning) but what a mistake!! The smell is awful and it stays on the pan!! I had to scrub it off and re-season! 
Spot on Bruce…and a some fine grade wire wool to remove any rust prior to reconditioning.
Have you tried coconut oil Azz?
It comes in various grades, I’ve never used the pricier stuff but you can bump up the temperature without fear of horrible smells.
I don’t think I have for seasoning, but I recently bought a bigger pan in the sales and have used… butter! But this time I did it in the oven, but forgot to turn it upside down so now it has streaks 
Hoping a few more attempts will even it all out. It’s definitely a ‘nicer’ coating tho, comes out almost golden 
