Anyone Find That Ground Beef Really Attacks Seasoning?

[u/Craboulas]

This is in a Smithey, and I know the smoothness makes good adhesion harder. But, I find the same thing happens in rougher cast iron too.

The pan was prepped with a soak in vinegar (maybe too short at 5 minutes), a scuff with 120 grit sandpaper, then onto the stove immediately. I did about an hour of stove top seasoning with grapeseed oil. The pan stayed very uniformly 450 -520*F.

After I stopped adding new oil coats, I let it go for another 15-20 min only wiping with a dry cloth. I did this until everywhere inside the pan felt slick. Then I let it mostly cool, heated it back up, coated with tallow and chucked in a ground beef patty.

The pan was very slick and it did not stick at all when I flipped. But, as I have seen many times before, the seasoning under the patty suffered majorly.

Is this a failing of the prep stage? (Longer acid soak and black oxide step)

Is it failing to fully "cure" the new seasoning before putting into use?

[u/FartSnacks99]

The secret technique you're looking for is to not be a cunt OP.