The fat, be it lard, corn oil, peanut oil, sonflower oil, or whatever, goes beyond the smole point and becomes first like a thin tar, then turns to a solid carbon coating that completely seperates the raw metal from whatever food item is placed in it. This coating also seals against oxygen and prevents corrosion. I have seasoned my cast iron pans, and carbon steel wok with everything from pork fat, to coconut oil. I really don't see much difference when the metal is completely seasoned. Just remember the reason for the seasoning, to seal the cooking surface, that is, act as a barrier to keep food from touching the metal. And just for grins, bare aluminim should be seasoned like steel, or cast iron. It then takes on many of the same properties, but is lighter weight, with fewer hot spots. I don't really know if one oil turns into a more durable coating than another.
The great thing is that if you don't get the results you want with one fat, scrub the pan clean with soap and a stainless steel scrubby pad and reseason with a different oil.
Seeeeya: Chief Longwind of the North