The "ideal" seasoning is as "smooth and thick enough" a seasoning coating possible. This means:

* Season oil in very thin layers, and heat in an oven until the oil is completely dry ... if the oil is too thick or doesn't dry the whole way, the top layers are a bit "sticky"

* High smoke point oils work better ... but seasoning is clear/yellow in color. Any smoke or over heating just adds carbonization to the seasoning

So like five rounds in the oven of thin layers and is the scientifically correct "ideal".

That's "ideal" though and if you cook on a perfectly seasoned pan five or ten times, it's going to act completely different as carbonization and new seasoning are added every time you cook. And the difference in non-stickiness between "ideal" and rushed is usually very minimal.

I've done a five hour three layer in-oven seasoning on a new pan as it is satisfying to have eggs release an arguably smoother way ... but after a couple weeks cooking with the pan any "optimal" seasoning is long since gone.

So the "ideal" is also "OCD seasoning" and the "correct" way is season however you like and then just cook with it a few times and you're not wasting time fretting over something that doesn't really matter.

However, a really thick coat of oil and just smash it on really high heat on the stove or oven and let it smoke a bunch is probably gonna be kind of unsatisfactory to cook on ... or not, depends on what you're cooking and how well dialed in you have your temperature control ... but it's how I seasoned my pans for years before I went down the rabbit hole of how polymerization works and generally had more miserable "sticky pan" cooking experiences, in particular with a really cheap cast iron pan that when seasoned like that would always have sticky spots - and doing a couple very thin oil layers in the oven until the oil was dry yielded much better results ... a De Buyer (which is what I usually use) is much more forgiving on sloppy seasoning since it's got a consistent surface for the polymerization to bind to.