I'd try using it and see what happens. You certainly can't harm it in the process.
FWIW, I think this whole pre-seasoning thing is a little over the top. I've never done anything more with a new cast iron pan than give it a good scrubbing with steel wool, soap and hot water, dry it thoroughly, coat the inside with Crisco, heat it on the stovetop until it starts to smoke, take it off the heat and once it's cooled scrub it again with steel wool and hot water, but no soap, and then start using it. It looks a little funky at first but over time it gets to look like a working pan.
Everyone's cast iron pans look a little different, depending on what kind of and how much fat they cook with, what temperatures they cook at, and how they wash them. There is no "correct" appearance.
"If you want a golden rule that will fit everybody, this is it: Have nothing in your houses that you do not know to be useful, or believe to be beautiful." William Morris, 'The Beauty of Life', 1880