I didn't see anyone mention my experience, so here it is.
I start with lye, and end with lye.
Vinegar, which I don't use much anymore, or electro, or other agents, are always in the middle. Sometimes the "end lye" is lye light, and that seems to work too.
Rationale: Iron is "safe" in lye. I always "kill" any other reactions with lye before seasoning. I have found that my pieces are fairly stable bare, and if I don't have the time or space to oil and bake, I can go days or weeks without getting visible rust, as long as I keep the iron dry. This have been true on the counter, in the oven, and wrapped in newspaper.
Given that some cooking methods describe an important step called "lying the iron" to prepare the iron before baking, I suspect that lye leaves a little something on the iron, and this helps keep it stable.
The only "fail" I have every had with this is a skillet that went right from electro to lye light without a wash, then sat in lye light for a week or so. Did not have an electro-green blotch going in, but did coming out.
Concur or refute?