Can/should I season a cast-iron vessel meant for boiling in the same manner as a cast-iron skillet?

I have just bought a kazan which still needs to be seasoned. I am aware of the existing seasoning approaches for cast iron skillets, which only require the heating of the skillet after rubbing it with a thin layer of fat. All I was able to find about seasoning a kazan uses a different approach (but pretty much the same every time). For this reason, I am wondering if there is a fundamental difference between a kazan and other cookware.

Standard procedure for a kazan (as per my research):

• Wash the kazan (some even scrub the inside thoroughly with a wire brush)
• Heat it until the inside changes color
• Add salt and heat it for about an hour, while moving it around
• Dump out the salt, and add some oil (commonly sunflower or rapeseed)
• Heat the oil, while moving it around, ensuring the entire inside surface of the kazan gets covered in oil
• Fry some onions or a mix of vegetables, which you then throw out
• Lightly oil the inside of the kazan

I understand the steps up to (and including) the salt in the kazan approach are necessary to get any production residue out of the kazan, so I would always do this before moving on to whatever oil I eventually choose.

Why the difference?

The different methods might just be historically grown (there are many different approaches to seasoning cast iron skillets as well, after all). Or there might be differences between different types of cookware requiring different approaches to seasoning. A kazan, on the other hand, has a wide range of uses, from deep-frying to recipes involving significant amounts of liquid (soups, stews, even just boiling food in water) and sometimes also acidic ingredients.

So, would these differences (or any other that I have missed) require a different approach to seasoning? Or would the skillet-typical methods work just as well for a kazan?