The oven method for cleaning cast iron skillets can be used in any oven that will get to about 425 F or above. A similar effect can be achieved by putting an empty cast iron skillet (or stew pot, etc) directly in the coals of a campfire overnight. You should wipe out any loose excess before "cleaning" this way, since "clumps may leave bumps" when everything else is mostly done.
The only difference I'd suggest is that "raw" animal fat works better than Crisco or other "processed greases" in our opinion. Frying some bacon the morning after you've done the cleaning works fairly well, but one of the best methods for re-coating the working surfaces is to make toast by "frying" a couple of slices of buttered (not margarine) bread for breakfast. After the first cooking, use a paper towel after the skillet cools to wipe the excess grease around to coat all the sufaces, inside and out.
If you wipe down the cleaned skillet with your grease of choice and set it back in an oven that's about 200 - 250 F and leave it there (with the oven door shut) until it all cools, you can also get a decently "cured" finish thats good enough to start using the skillet normally.
What you use for the reseasoning is largely a matter of preference (and what you have most conveniently), of course. The nice thing about cast iron is "it ain't fussy."