Seems like avocado doesn't polymerize as easily. Maybe smoke point to high? I suspect I failed with my last seasoning due to that. I've had good results with olive oil.
I sort of question the whole thing. Isn't seasoning just a type of plastic?
Discussion
I don't know, the manual says it helps so it's not sticky. It recommends seed oils, but as people tell me olive works, I'm more than happy to go with it.
It definitely helps. It makes your pan like a non stick pan if you get it right. Do several passes through the oven with very thin layers of fresh oil.
Seed oils are the normal recommendation. I'm not sure it matters in this case. I think the main thing is if your seasoning starts to chip into the food, strip it and start over.