If by lard, you mean pork lard, unless you have a special supply, store bought pork lard is usually hydrogenated. The reason is because pork fat is a lot higher in omega-6 than beef tallow, and hydrogenation turns that omega-6 into trans-saturated fats (that are more solid and don’t smoke).
Beef Tallow is usually about 70% saturated, 25% monounsaturated, and <5% poly-unsaturated with 1-3% omega-6 and 1-3% omega 3 (grass fed is often 3% omega 3 and 1% omega 6 while grain fed is the opposite.)
Pork, especially what is available in America can be 20%-30% omega 6 with 2-3% omega 3, so it’s a lot higher in omega-6. Store bought lard gets hydrogenated, and most of the omega-6 becomes normal saturated fat, but a significant amount becomes trans saturated fats.
I also don’t think that seasoning a pan has much effect on nutrition. If you are going to use pork fat for flavor, don’t buy lard in a pack, but you can use some smoked pork fat. Still keep in mind that American pork is high enough in omega-6 that it should be limited as a fat source. (Chicken and duck fat have similar profiles BTW).