My background is cooking not chemistry, but I suspect there's a lot more to that process. IIRC the iron is a catalyst for oxidation in a particular way that affects the resulting polymer. Then the polymer is carbonized by the very high heat process.
This all happens in the same "step" of seasoning, over time, but when learning to season I was taught it was several distinct things that had to be allowed time to run their course.
Pans where the seasoning was done at too low a temp or aborted early, usually both to avoid smoke, have a distinctly tacky or even sticky feel to their surface. This is probably the more straightforward polymer you're thinking of. I believe these actually handle acid better though. When you get the acid reaction it's definitely the iron part of the seasoning involved. Tastes like old coins.
This all happens in the same "step" of seasoning, over time, but when learning to season I was taught it was several distinct things that had to be allowed time to run their course.
Pans where the seasoning was done at too low a temp or aborted early, usually both to avoid smoke, have a distinctly tacky or even sticky feel to their surface. This is probably the more straightforward polymer you're thinking of. I believe these actually handle acid better though. When you get the acid reaction it's definitely the iron part of the seasoning involved. Tastes like old coins.