After a successful seasoning last year
I found myself dissatisfied with how the pan was performing, so put it through a self clean and then seasoned several times with safflower oil, but got a bizarre speckling. When I tried to cook an egg in the pan, it was not non-stick.
So I started afresh, this time with grapeseed oil. After another self clean, and two good coatings, the third gave me the same weird speckle. I baked the pan each time at 495F for 1 hour with a very thin layer of oil. (wiped clean with paper towel)
Any ideas what's happening here, or what I'm doing wrong?
My sense is that I don't have too much oil, too short a cooking time, or too low a temperature.