Originally Posted by jabbur
I use my oven and haven't had problems with smoke. I use regular vegetable oil (I usually have canola on hand). I pour a little on the pan and then use a paper towel to coat the pan. be sure to get an even layer all over. You don't want it too thick and it shouldn't run off the pan. Be generous but don't over do it. Turn the pan upside down and bake. I usually do it at 450° for about an hour or so. I will still grease the pan prior to using it except for bacon until I get the slick surface. I have some newer pans and an old Griswold. The Griswold is machined smooth and the newer ones you can still see the sand cast mold. However, the newer ones still get a nice slick surface even if they are not smooth. I would go ahead and try the convection oven.
This is how I season my cast iron pans too. Put some tinfoil in the bottom of the oven, because the pan will probably drip. This will make a nice shiny black surface, which is baked into the pores of the cast iron, and is the first layer of seasoning. Your pan will just get more and more nonstick with use. Also, do not use water to clean it- just use a stiff wire brush, or a dry paper towel and salt as an abrasive.
Be careful with temperatures with your new pan- I always find I have to cook on a lower temperature with cast iron.