Something that helps me a lot is using a metal spatula.
I use a 3" x 4" flexible stainless one from my restaurant supply place.
I'd read years ago about this, and the theory is that the spatula scrapes off the "micro-bumps" as you cook. Seems to work well, too.
Most of the time when I finish cooking, I will drag the spatula across the skillet from edge to edge, turn it, and do the same thing. It really has done a good job on my square 10" skillet and my round 12" one.
I'm a little anal about seasoning, so when I get it cleaned up, I dry it on medium burner for a few minutes, then drag lumps of Crisco around the hot sides until there's about 1/4" in the bottom. I leave it that way until I cook again. I just melt the old Crisco, pour it into something and go about my business. Sometimes, if it's pretty clear, I'll just put it back in the skillet after cleanup.
Try the spatula thing for a year or so.
Everyone talks about how smooth and slick great-grandma's skillets were. No plastic spatulas back then!!
The flax seed oil is a great idea. Trick for a new pan is to put it on a heated skillet, then wipe off all you possible can before heating it in the oven. Repeat as many times as you feel like. Also used this on the carbon steel skillets.
I FORGOT TO MENTION: When using the metal spatula, I drag it with light pressure. Don't want to mess with the seasoning too much.
Edited by Raibeaux - 9/24/15 at 8:30am