is crisco oil still a good option for reseasoning ? and some other inquiries

i read posts on this sub from like 3 years ago saying that people swear by Crisco, but I heard that the recipe changed. Is it still good?

Also, I heard that if I bought a pre-seasoned Lodge cast iron pan, all I have to do is wash it with soap and water, dry it on the stove, and start cooking with it when I am ready; that's correct, right? some people seem to season it again once they buy it or strip it and season it all over again, but I don't really want to spend time doing that.

third, it's been said that regular use of the cast iron pan will naturally add seasoning as you use oil/butter/fats and then start cooking whatever you need to cook. but my stove doesn't have temperature control in the sense that you can see the exact temperature the pan is going to be; its just an electric coil stove with numbers from 1 to like 9 or 10 on the knobs. so should i be concerned about whether or not the oil will reach its smoking point to where it will polymerize ?

finally, when cooking, should I heat the pan first and then add the oil/butter or add the oil/butter and then start heating up the pan?