After reading so many posts about seasoning cast iron, and having tried various techniques myself, I have come to the conclusion that their are several good techniques.
I would have thought that baking in a 350' oven wouldn't work because it wasn't hot enough. I bake mine at 450' until they quit smoking, which creates a relatively hard patina that seals the pan from the outside world. Then, when all has cooled, I wipe them with a thin coat of oil and use as needed.
I have also heard of people who wipe with shortening and season on top of the stove, heating a thin layer until it quits smoking, and repeating to create several cooked on layers.
Others pan-fry things like french-fries, or chicken in a couple inches of oil to season their pans. While still others wipe a coat of shortening or oil on the cooking surface and insides, and start cooking right away, develpoing the seasoning more each time they use the pan.
I'm beginning to think that as long as you get the shortening or oil to lightly coat the metal, and apply heat, the iron will season itself.
The advantage of my method is that it truly seals the pan and makes it virtually stick-free, with a light coating of fresh oil added before use. The pan can then be used to cook almost any type of food without having to worry about off-flavors from metalic ions given up by the pan. The disadvantage is that it smokes up the house something fierce. I have to open all of the windows and doors to avoid setting off the fire alarms. But I only have to do it once for each pan.
My wok is harder to season as it has a non-removable wooden handle. I can't season it in the oven. I have to use the stove-top, which is slower and not as thorough.
In any case, try CC's method. If it works for her, it should work for you, and you will avoid smoking up the house. If you don't like it, try mine, but be prepared to open every window and door. Otherwise, you'll look like this.
Seeeeeeya; Goodweed of the North