Please don't assume that I don't know what I'm doing, that's very impolite. I seasoned the pan exactly as recommended: Very clean pan, stripped of previous sea

Please don't assume that I don't know what I'm doing, that's very impolite. I seasoned the pan exactly as recommended: Very clean pan, stripped of previous seasoning, super thin layers of oil, barely visible on the surface, heat for 1 hour, cool for 1 hour, then repeat oil and heat/cool. And I used high-quality fresh flaxseed oil, not some old oxidized stuff. It's a complete waste of time, when frying up some potato peels takes ~15 minutes and gives a sturdier result. It may not be as pretty or uniform, but it works, and how cast iron/carbon steel pans are prepared in every professional kitchen I know of. They don't have time to faff about, seasoning pans doesn't pay the bills. Cooking does.