It takes months of continuous use to develop a great seasoning by just cooking. Or you can accomplish the same in an afternoon.
So I went and washed my skillet down to a matte surface, rubbed oil into it, and cooked an egg. Worked perfectly fine.
You won't ever get the "slippery" coating like with a teflon pan, but I also find cooking on that type of surface to be absolutely maddening since any time you try to chop or scoop in such a pan, the food just slides out from under you and you have to chase it about.
I want my food to "not stick" in the same way that a book doesn't stick to a table. I don't want an ice rink.
Many, if not most, pans today come preseason-ed. And they do it exactly like in the article: a very hot oven and oil with a high smoke point.
It's probably got "seasoning" on it, but it also is not at all "seasoned" in the sense that for example this article or the person I was replying to is meaning.