What am I doing wrong? I ground down 2 raised spots that my spatula kept catching on and the first seasoning looks like cheetah print. Too much oil? Not baking long/hot enough?
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I never thought my pan was seasoned enough or thought I was using it “wrong”. Turns out I just cooked everything too hot.... : r/castiron
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:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__11__20141106-cast-iron-myth-1-8ff1d69b5ead4305adf927d7bb705246.jpg "The Truth About Cast Iron Pans: 7 Myths That Need To Go Away")
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My favorite small Wagner cast-iron pan appears to have developed unevenness on the bottom, that is enough to make it rock a little and create a hot spot in the middle. How
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