HELP! Seaoning cast iron pans
I am following the directions included with my cast iron pans for seasoning: Should my kitchen be full of smoke during the process?
This happened to me too. I think maybe because my oven wasn't clean and it's fairly high heat with grease involved.
I never heat the grease in the pans. I always heat a cleaned pan on the stovetop until it glows, let it cool a little to be safe and pour in a little oil and wipe it out with a paper towel.
I smear the pan inside and out with a light coat of lard, turn it upside-down on the upper oven rack (with tinfoil on the lower rack to catch drippings), and heat it for an hour at 350-degrees -- not that hot. Afterwards, let the oven cool completely and then repeat twice more. This simple process puts a very hard coat on the pan that I replenish after each use and cleaning (stiff brush and hot water only) with a small amount of oil on the cooking surfaces, followed by heating just to the smoke point on top of the stove. Both the oven and the stovetop heating throw a little bit of smoke, but neither should give you a "kitchen full of smoke."