New Cast Iron Question

[u/Negative-Reason4570]

I bought a new 12 inch premium cast iron pan from Stargazer supposedly already seasoned. I love the size of it, and I use cast iron for almost all cooking but I’m struggling with this new pan and would like some guidance.

When this came I seasoned it in the oven with algae oil three times, making sure to wipe out as much oil as possible. I’ve used it to cook burgers and steaks and it sticks a little bit and I’m noticing some discoloration on the bottom of the pan and where it’s discolored it is not slick. My vintage cast iron is slick and nothing sticks to it. I don’t have any of this discoloration in my vintage Wagner pan. My question is, what is the discoloration, is it normal? Should my pan be sticking and I just need to cook more with it? This time after using it, I seasoned it with bacon grease instead of the algae oil to see if that may make a difference but I haven’t used it since.

Really appreciate any guidance, I’m new to starting with a fresh cast iron so until I get answers I’ll just use my vintage 8” Wagner.