I love my cast iron skillet for some things (and have a house), but I can’t see how having a house made the seasoning process any different than if I’d done it it my old apartment. It smoked the same and the kitchen exhaust fan did an OK-not-great job of pulling it outside, just like it would have in my old apartment kitchen which also had a range vent that went outside (and frankly worked better than my house one which is downdraft due to fancy-kitchen design shenanigans).