Welcome to the group.
I can't answer your exact question because I have had most of my CI for many years and can't remember how many seasonings. But I do make tomato based recipes in my Cast Iron pots/pans and one word of advice is to remove the food from pan/pot as soon as possible after cooking and wash with hot water immediately to remove any food/acid. Place on high heat to completely dry the Cast Iron, then grease it. I use Crisco shortening (blue can), wipe down with Crisco/oil using paper towel to apply while still hot (be careful not to burn yourself). Then use more towel to remove any excess oil from pot/pan.
I hope this helps. I am sure others will be along to add their advice/opinions soon. Someone should be able to answer your specific question.
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.