Ed, good comments, and concerns.
Free radicals released from oils can be caused by excessive heating. This is the "bad" part (carcinogenic) of oils, especially "dry" oils (that polymerize) like flaxseed.
Here's how you can avoid having free radicals when you season a pan.
First, seasoning and cooking are two different things.
If you've cooked a lot with oil, you know well that at some high enough level of heat (let's call this the "smokin' point") where the oil smokes, that's bad. Free radicals are being released there and you don't want to ingest that oil. If you are adding food to this state, beware. Toss it out, clean the pan, start over.
But we're seasoning, not cooking.
Ideally, you season below the smoke point. But even if you season above the smoke point, heat til the smoke goes away. By that time, the free radicals have (probably) been all (or mostly) burned off and you're left with a (pretty) safe, polymerized film.
(note the disclaimers in parens :)
And here's another quick trick, that wasn't discussed in the video/article because it's complicated, and we're about simple. But I'm an engineer, so...(insert disclaimer related to fun vs. simplicity here).
Take some ferrous iron salt (sulfate is fine), maybe 100mg / tsp of oil, and mix it with the tsp of oil before you add it to your hard anodized pan (not needed for cast iron pans, obviously)...this improves oil polymerization, maybe it's a polymerization catalyst? I dunno, haven't studied in that much detail yet. I just know that empirically, it creates better non-stick seasoned coatings.
Also a tidbit: if you used enough oil such that globules (drops) "dry" on the pan and make a mottled pattern as the pan dries, you've used to much. A tsp might be a little too much in the little Banks' pan *if* you don't wipe out the excess with a cloth as you cook it.