Yeah, I'm still interested in why it is placed upside down. Most overs are convection heat, so it shouldn't matter which orientation the pan has, no?
Exactly, I have a fan oven, the heat is equally distributed around the oven. I can't think why I would need to place it upside down to season it.
I cooked lamb shoulder in the oven on Sunday, I thought it would be a good time to season my new cast iron pan, it done the trick.