The 350°F (175°C) temperature range is generally not hot enough to effectively season cast iron. Seasoning cast iron involves a process of heating the cookware at high temperatures to create a polymerized layer of oil on its surface, which provides a natural non-stick coating.
To season cast iron effectively, a higher temperature is typically recommended. Most sources recommend heating the cast iron cookware at around 400-450°F (200-230°C) to achieve the best results. This higher temperature helps in creating a more durable and long-lasting seasoning layer.
It's important to note that the seasoning process should be conducted in a well-ventilated area, as it can produce smoke. Additionally, the exact seasoning instructions may vary depending on the specific manufacturer's recommendations or the type of oil being used. It's advisable to consult the manufacturer's instructions or reliable sources specifically dedicated to cast iron seasoning for precise guidelines.