I'm having trouble retaining seasoning on my 2-month-old Debuyer mineral fry pan. My procedure is to coat with a thin layer of pork fat, bake upside down at 550 degrees for 20 minutes, then repeat 3-4 times until I have a hard, glossy black coating. The problem is that this seasoning wears very quickly after that, even with low-impact cooking like frying eggs or simmering water – nothing acidic. After 2-3 uses it is flaking off in patches and I need to reseason again. I always clean with salt and a paper towel, never soap or scouring pad. Am I seasoning incorrectly or do I just have to gradually break it in over time?