Not OP, but the Lodge seasoning guide is a pretty good starting point. Cast iron being used forever is proof of how resilient it can be, there’s not too many things you can do that are irreparable.

Also, you don’t really need to baby it as much as most people say. Just keep using it and it’ll keep getting better.

Avocado oil is really good, and it's important to have a super thin layer of oil. Just put a little in the pan and then evenly coat it with a papertowel and wipe out as much oil as possible.... and then wipe it out some more. It will look like there's nothing there and thats how you want it. Place in the oven on its highest setting like 450+ for 45min, let it cool a bit and then do it again. You should do this 3-4 times for a nice seasoning.

That's the cool part- no matter what happens to your cast iron pans, it can be fixed. You scratch or chip a non-stick coating and the pan is pretty much ruined.

There's this old cowboy on YouTube that has a good video on restoring cast irons I forget his name though