I know there are loads of threads on seasoning cast iron but I couldn't find one that addressed this issue. So please forgive and/or kindly direct me to one that's appropriate!
I just got a 11 3/4" wagner ware skillet off ebay and had a false start seasoning it yesterday. Per one of the many internet guides to seasoning cast iron, I washed it, heated it with a little oil, and then baked it at 500 F upside down with thin coat of olive oil for 1 hr (there was smoking, and then it went away). This left a greyish sort of spattery stain around the middle the cooking surface (not at the edges) and a few glassy black beads around the rim of the skillet. Also on the cooking surface were black spots that looked sort of like seasoned surface but they were very small and scattered.
Today (per this blog's advice http://blackirondude.blogspot.com/200...) I tried baking it with thin coat of oil at about 250. The blog author recommends this treatment for smooth cast iron like wagner and griswold. Upon removal my pan looked more shiny.
However, I went away for an hour and forgot that the oven was still on! I just pulled out the poor thing and there is now the same greyish white spatter but this time around the perimeter of the cooking surface, not the center. So my questions are: have I totally screwed up seasoning the pan, and if so, do I have to scrub it down to bare iron again and start over, or can I continue to season and cover up the mistakes?
I have used another smaller pan for 2 years so I know what a properly seasoned pan looks like, and this isn't it. I also know that especially in the early stages it will only be good for certain applications--not looking for non-stick here. Thanks chows!