Here's a little more info about seasoning the cold rolled steel pans. I contacted Shawn Randazzo via email about the seasoning of my 8x10 pan and the coating peeling off.
In part, he said, "We do 3-4 thin coats and bake around an hour each time. I did notice a handful of pans several batches ago where looking like the third coat was spotty and I have seemed to pinpoint them as the ones doing this excessive flaking. When they were being made with the blue steel pans we never encountered the problem, but since they are now made with cold rolled steel we noticed even if cold air slightly catches pan right after coming out of the oven during the seasoning process it instantly just releases from the pans, so now we make sure the pans are put into a designated area we have built for them to stay warm to cool down and now they don't do that."
So it might be helpful to factor that into your seasoning equation.
Shawn, btw is a stand up guy. He addressed my problem satisfactorily.