I've done a lot of "professional" cast iron resto's with electrolysis rigs and all.  This that you show here is great for anyone not wanting to get so involved or having lots of pieces to do.
 I could only offer a couple of tips/suggestions that will help even the one-timer have great results and some info to share, which why we're all here, ya?
 The lighter you make each coating, the less smoke you'll have.  If you do it in your oven, two things.  Bring your oven up to about 400°.  The higher heat helps with the conversion of the polymers.  Go at least 1.5 hrs.  I go two.   Secondly...  And most importantly, don't open the door!  Let the oven cool down to room temp BEFORE you open the door.  Dont be in a hurry!  This process helps the conversion  of the polymers and the coats "set" well (and it also helps keep any remaining smoke or unpleasantness from getting out).
 You're right, any hi-temp, edible oil will do however some are better than others.  The secret is to, as you have done there, season with several, very light coats.  Its tempting to want to "get it over with" and be heavy handed with the oil or fat but dont, or you'll be sorry, as it will smoke like crazy and be streaky (like paint runs),  tacky and not very non-stick at all.  The seasoning will come out much more even and hard and not tacky, if you have some patience.
 As to type of oil or fat, the best product, bar none, is bear tallow!  "Bear grease," as my dad and granddad always called it, was used from everything  from cast iron to waterproofing leather goods.  They grew up in the North Carolina mountains during the depression and you did with what you had.  And some of those things are still better than the "new stuff."  But, I digress...
No bears?  Beef tallow is the very next best thing.  Then pork lard and Crisco, then veggie oils.
 I just seasoned a new, carbon steel wok with beef tallow.  Woks are tedious, as you cant just stick 'em in the oven and forget it...  But the end result was worth it.
 If you cook some beef, after the pan full of juice cools off and the hard, white layer forms on top, that's beef tallow.  Same goes for pork, etc..  What makes them work so well is the molecular structure of the fats and how the fat converts to the resulting polymers.  It makes a type of "natural plastic" (yes, I know what I said) and when you're all done seasoning, as you cook and these layers continue to build up, you get a veritable skating rink of built up, non-stick polymers on the bottom (and sides, to a point) of your pot or pan.  When I'm done cooking,  I scrub loose any stuck bits with a wooden spoon and maybe a little salt as a helper and just wipe out the pan.  That's all it needs.  Sometimes, if needed, I'll rinse a hot pan with a quick blast of water, done.  Just dry over the heat for a minute.   If you do have to really wash your pan, that's fine.  And soap IS ABSOLUTELY okay, just rinse well when you're done.  Just be sure to use a gentle scrubber (Lodge sells a bristled scrub brush on a handle for just this purpose for just a few dollars on Amazon) so as not to scratch through the layer of slick.
 But, soap or no, after your pan is clean and dry, heat it to just nicely warm and rub in a light coat of fat or oil, wiping out the excess and leave it be.   Do the same with those copper-coated, non-stick pans, as well!  Yup, they have to be seasoned, too, or they stick like crazy.  They leave that factoid buried in the fine print...  lol.  And dont use "Pam" spray or you will NEVER get off the burn stains.  It's too low a smoke point, as is extra virgin olive oil.  :)  Anyway...
 The cooking oils will season almost as well as tallow, sort of, just not quite as slick or durable as the lards. Tallow will, ultimately, make a thicker coating on the bottom of your pan or pot.  The bottom of the pan I only use for steaks feels like hard plastic, with silicone spray on it!  (Ok, maybe I'll fry some eggs in it but, that's it).
You can use canola oil,  safflower oil, peanut oil, olive oil, etc..  Just dont ever use extra virgin olive oils.  The process by which they're made makes them less temperature tolerant.  It won't work.  Dont fry with it, either, as it will just burn in the pan. Ggv  "Use regular olive oils to cook with and the extra virgin to eat with" as my mom used to say.  Its better for finishing off your dishes, topping your breads and pastas, etc.  Plus, good EVOO is expensive.
 It's easy to make your own beef (or pork) tallow, just collect some fat trimmings from your beef cuts, saving up till you have a pound or so (keeps great in the freezer) or just ask the butcher for some trimmings.  They will charge you but not much.
 Two simple steps.  Ok, maybe three.
 Start by trimming as much of the meat as you can from the fat.  Put the fat in a deep enough pot that you can stir and scoop without spilling over low heat and let it go. Stir occasionally, just until the fat melts down enough that nothing burns on the bottom.  The fat doesn't burn, it's the meaty bits that burn.
 Let it render down until all of the remaining pieces of meat are just crispy bits floating on the top.   It will take a while, so, be patient! Skim off said crispy bits and anything else that isn't pure, melted fat.  Pure, rendered fat has a very low melting  point, a high smoke point and is a very slippery product.
 When your tallow is ready, have some receptacles ready.  Be sure it's enough to catch however much you have.  I make quite a bit so I use mini-bread pans, lined with waxed paper so it doesn't leak through.  But a simple bowl will work.  You can always cut the cooled block into the desired size.  
 When done with the blocks (mini-bread pans make aprox. a 1lb. block) I freeze the extras and keep one in my fridge.
 Note:  This pure, rendered tallow will soften and melt at room temp.  
 This tallow is perfect for everything  from seasoning your cast iron to deep-frying the best French fries ever (that's what put McDonald's on the map, 'till the government stopped all the fun) and making your own candles if the power goes out!  Tallow was a household staple and used for many things for eons.
 Every time a recipe calls for putting oil in the pan for cooking something up, I use a little beef lard. Frying eggs, yum.  Really, any time you need a little lube in the frying pan, it works great.
 Point is, there are plenty of reasons to keep some on hand, so even if you just lift the "puck" off the top of the pan drippings you put in the measuring cup and stuck in the fridge to cool, you'll have it on hand any time your cast iron needs a touch up.  And it will, from time to time and a little bit goes a very long way.  :)

Everyone does their own thing, people don’t need to knock someone for showing you how they do it. I liked this video. I see it all the time, people being rude. You don’t like it, don’t watch it.

There's nothing in the world like a handyman. Somebody that can do things and make things and grow things.
No one can compare because these are the basics and essentials of life

Good job brother thank you so much, we just bought a Dutch oven at an auction site that was supposed to be new season. I got it Home opened it up and it is completely rusty. I didn’t know what to do with it and came looking at YouTube and found your video and you have given me the hope that I needed. I think I can save this beautiful gorgeous piece of cast-iron.

Best video ever! Short and to the point, I’ve watched so many videos on restoring cast iron and it is so time consuming! Ugh thank you so much!

the speed at which you scrub the pot is truly amazing!

I like this dude. Very short, sweet, and to the point yet effective and easy. Also really like his relaxed demeanor, this is the kinda fella that it's a pleasure to learn from

Cast iron can always be restored, the beauty of cast-iron.

I have so many cast iron pots and skillets I’ve collected over the years, last one was a Dutch Oven filled with 16 penny nails that sat outside and collected water and whatever. I used this same method, took all day basically but the end result was a priceless piece of cast iron I can hand down to my children, keep the Non-Stick junk, keep the cast iron well seasoned and you’ll never go wrong. Thank you for keeping an old school method alive, much appreciated.

My granddad always used lard.i still have 2 of his pans. He died in 1975 he was 85 yrs old.

My wife brought a rusted Dutch oven home. My easy way was to blast it with crushed walnut shells.

Experience of a South African ,  where we regularly have a Potjie  (As we call it)      
To refresh a pot,     heated in a oven / fire 100%      scrubbed clean by steel wool,   but my experience,    100%   (Ive used 400gr water sandpaper)     Veg oil dries into a plastic coat which needs to be scrubbed off at every use,      Once baked and scrubbed,  I use animal fat and cook that into the potjie, (dutch oven)   (My number 3 pot used 4kg of animal fat offcuts)      storage tip,    I don't coat the pot with any oil,   final wash and rinse in HOT water,     let the pot dry by itself,       crumple up lots of  balls of newspaper and leave this in the pot to absorb any moisture,      Yes I know there may be a fine coating of rust,    this just gets scrubbed off before you use the pot,     Its better than having to scrub off a layer of cooking oil that's dried to a thin film in the pot,       We have a rule for Potjie cooking competitions,      your pot must be silver clean inside    :)    Another  bit of info,     The Dutch oven name,   came from heating the pot up completely,       try using the pot over a low fire  coals,  cook slow,   (4 to 5  hours)   the main purpose is to enjoy the kuier  (Afrikaans for socialise)     :)

Getting the rust off most of the time is usually easy, because it's more often than not just surface rust. Keeping it that way is the trick.

Finally a video on restoring iron ware that makes sense and is easy and won't stink up my kitchen and set off the smoke detectors. Thank you sir. I appreciate that you also provided the temperatures for each step. I love using the old pans the new one just are not the same.

The hammered lid for that is pretty cool!

I always enjoying reading the comments about how to clean a season cast iron.  It's almost as much fun as the discussion around putting sugar in cornbread.  Bottom line is the old rusty Dutch Oven turned out great and best I can tell that was the objective.  Well done.

This is the easiest to understand video on seasoning iron I’ve ever watched. Nothing to misconstrue and nothing left out. Thank you for making this DIY video. Liked 👍🏻 and 🔔

You'd be surprised at how many people have these in their cupbords and never use them.

Very nice thanks for the video
I’ve got about 12 Dutch ovens n the shed this helped me a lot
God bless
Ty

I use Crisco, also. After you apply it, take a clean blue Scott's shop towel and rub off as much melted shortening as you can before heating it, this prevents sticky residue. Nice job!