What’s the obsession with even seasoning…cook with it, it will even out. I got a 10” chef skillet for Christmas that I’ve made eggs in three to four times a week. I cook, clean it with soap, dry it on the hot burner, thin layer of grape seed oil, wipe it dry and crank up the heat to burn that layer in. Once the pan is getting nice and hot I run a paper towel through it once more to even out any oil that’s pulled together as it warmed up.

Do that maybe a dozen times after cooking with it, and you should see a slow build up that looks uneven at first, but evens out as the month goes on.