I am planning on cooking a pork rack (pork crown). I like the precision of sous-vide, but I also like having a smokey flavor by using smoking chips.  So I am faced with a dilemma: Either grill the rack the traditional way, adding smoking chips throughout the process or cooking sous-vide, cooling down in an ice bath and making the crust on a grill for say 30min while also smoking some chips.  Would 30 min on the grill be enough for the smokey flavor? Or should I dispense sous-vide in this situation favoring thoroughly smoking the meat? Or should I try to compromise, by having very low heat in the gas grill, turning on only one burner and using indirect heat to have a sort of slow cook?  I only have a gas grill and smoke chips, I don't actually have a smoker. 
Try this link Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?  and the article it links to "that explains the science behind seasoning".    Another https://www.eatthis.com/season-cast-iron-tips/  "Unsaturated oils include canola and vegetable oil. They are chemically structured in a way that helps them polymerize to the metal, which helps create that non-stick surface on a cast-iron skillet."  And more on the science of it: https://www.scienceofcooking.com/science-of-cast-iron-skillet-cooking.html 