We seasoned it as instructed and it worked nicely for a few weeks. Then a guest who is not familiar with carbon steel put some water in the hot pan while some sausages were cooking and covered it to create steam. When we removed the sausages a few minutes later, and poured off the water, quite of few large patches of the seasoning came off. We tried re-seasoning, but have not been successful. The bottom surface of the pan is now covered with irregular splotches of unstable seasoning that comes off when we lightly rub the pan with an oiled paper towel. What should we do?