I purchased a small Turk pan some months ago. I seasoned the pan right away, following the directions in Amanda's video. All looked good. After using the pan a couple of times, half of the seasoning seemed to wear away. Half of the pan was dark and coated-looking, the other half was lighter and food stuck on the lighter spots. So I cleaned it carefully, again following Amanda's directions, and re-seasoned. The half seasoned, half unseasoned appearance did not change. I can certainly cook with it, and it's a lovely pan, but I would appreciate some suggestions for what I can do so the pan can reach its full potential. (And so can my cooking with it!!) Many thanks for your help.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)