I just had a bit of a seasoning problem. I received a brand new, untreated, Japanese cast iron pan which I set out to season, by pouring a little canola oil inside, distributing it evenly and then putting it in the oven for about an hour. However, when I took it out, the oil was everywhere but on a patch a couple of inches wide. Here is the pan after wiping the oil:
The weirdest thing is that this spot is now completely oleophobic. It is not possible to coat it with oil unless I pour a good quarter-inch in the pan. Here is what it looks like with a little oil on it:
The oil forms droplets instead of spreading out. So now I'm a little freaked out and don't know what to do next. Should I just keep seasoning by putting enough oil so that it covers that spot too? Should I strip it and start again?
Thanks for any help!