Recently after searing steaks, Chef Paul blackened, the bottom of my old, well seasoned, skillet started to flake off very thin flakes.
So I decided to take the bottom down to fresh metal using power sander; 80/ 120 grit discs.
Wiped with alcohol, seasoned with peanut oil at 425* for one hour. After cooling to warm, I wiped another coat on. This coat beaded up and looked as if the surface had micro water drops on it. The oil definitely was not sticking to the first coat. Second coat now in baking.
Any one seen this or want to comment on this??