Dear HJL,
Three quick comments about your cast iron seasoning techniques:
1. I don’t think you are abusing your pans.
2. I would suggest not using Canola Oil, since it is the result of genetic modification and “big food” marketing (Canada Oil Low Acid or “CanOLA [1]“.
3. To re-season my cast iron, I generally just cook up a big batch of bacon.
Thanks – Mike