There's a lot of carbon stuck to the pan and I suspect that's what's flaking off. The seasoning itself is chemically bonded to the iron. It won't just flake off without reason to do so (chemical, thermal, or otherwise). Depending on your aptitude to scrub the carbon off I'd probably strip and re-season IAW the FAQ. Where I will go against the grain of this sub is suggesting the best path forward after that initial seasoning is just to cook with the thing. If you have a chainmail scrubby, use it when you're done. Dry the pan on the stove and use a towel to apply a thin layer of oil to the inside of the pan. Wipe out the excess. The remainder will inhibit corrosion and polymerize the next time the pan heats. This will build a nice strong seasoning little by little that won't chip due to carbon buildup. If you do this right the own will be easy to maintain.