You guys sound like you really know your steel pans, so I have a question I hope you can answer.
I ordered this pan at Amazon:http://www.amazon.com/gp/product/B001VH70WM/?tag=pizzamaking-20
In the title it is says Blue Steel but in the description it reads "It is made of 1/16” thick, black steel".
I got it, washed it, dried it, put a thin layer of canola oil in it, and put it in a 350 oven for an hour. It looked great and seemed to be very non-stick.
I then made a Detroit Style pizza in it (reason for purchase). The pizza came out great and (literally) came out great...just the cheese on the edge stuck a little but was easy to pry off with a plastic spatula.
I gently washed it and dried it.
I read somewhere that to season it you should repeat the process 6 times, so I coated the pan with more canola oil and put it in the oven at 350 for an hour.
Disaster! The oil puddled in spots all over the interior and now I have some spots the way they should be and others that are sticky, and other spots that are still liquid.
Any help on how to fix this?