Carbon steel seasoning help

Ive been trying to season my carbon steal for months now. After two do-overs, I keep running into the same problem...namely, the oil will not adhere to the centre of the pan. I washed, scoured and dried the pan before seasoning and I use flaxseed oil. What am I doing wrong? The attached photo shows my pan after 6 coats.

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fisher23

Have you tried cooking in the pan? It appears to me in your photo to be seasoned, seasoning is the beginning of a lifetime process. Years of use will eventually even out a lot of the patina but it will never look like the interior of new non stick pan. I usually add a little liquid soy lecithin (less than a 1/4 by volume) to the oil I season with, I think it really helps with the non stick quality. Just keep with the basic program, hand wash, dry and lightly oil after every use.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I agree with John, put some oil in it and cook a bunch of onions until they a re approaching black you will be pleasantly surprised..

artstype

My 3week old pan

Carter_elkins_199333

This pan is a year or so old. Scrub yours out with warm water and kosher salt, it will get all the residue off and start over. You might need to season it several times in one day to get a good coat built up. Mine came pretty natural, minor up keep once it gets a good coat.

Bill_Rider_1292541

Non-stick surfaces wear out over time, and when used a lot, that can happen soon unless the surfaces are properly and regularly seasoned https://blades.guru/how-to-season-gotham-steel-pan. I usually season the pan once a month, but I do know others that do it after each use.