Had a talk along this nature with Frank House at Dixon's last July. He fully believes in a seasoned barrel, while I prefer seasoning on on my steaks, and veggies only. Each to his own, I guess, but he also wipes every shot - I'm too lazy for that and as long as my guns shoot into less than 2moa - even to 200 yards, I'm happy with not seasoning and not wiping at any time while shooting. "Ven you loats der next von, you vipes der last" - or somthing to that effect. As to seasoning, it takes only one shot to hit centre & as shown on our warm-up target board, the first can be trusted from some guns, even to long range. Some guns shoot a bit low first shot until the gun is 'seasoned', while others are true form the first through the hundredth shot.
As to seasoning as in some grease product left in a barrel, I'd be concerned I was leaving something like fouling or moisture in the seasoning (any water in that seasoning?, to rot the bore while sitting. I prefer a spottlessly clean steel after cleaning, then lightly oiled with a film, drying or not for storage and for in between uses.
As to rimfire, I've found usually takes 3 to 10 shots (depending on the gun) to 're-season' or re-stabilize the interior of a barrel that has been sitting for some time - uncleaned. This is with the previous shooting's lube in the barrel, before it starts shooting perfectly again. I don't clean my gopher and BR .22 - maybe I should, but am concerned I'll hurt it's most wonderful accuracy.
BP fouling, without the introduction of moisture, leaves neutral fouling, unlike the phony powders. At low humidity BP fouling will not hurt a barrel.