I bought a 10 inch Lodge cast iron skillet the other day and I've been trying to season it, but I can't really get a nice black patina. Based on some previous postings on chowhound, I first washed the inside with some soap and scrubbed a bit. I could tell that some of the preseasoning was being washed off and the iron was being exposed. I then started scouring the inside with 100 grit sandpaper. More iron was being exposed, but it wasn't completely bare. I washed the skillet again and heated it on the stovetop to dry. I then added a light layer of extra virgin olive oil and baked it upside down in a 550F oven for several hours. I've been adding new layers of oil and baking for a few hours for the last 2 days. I've probably add about 8 layers. It's still going.
I checked this morning and the surface is shiny and not sticky, but it's still kind of brown. Through the surface, I can still see the iron that I had previously exposed by scouring.
Anybody have any suggestions?