Did you recently re-season your pan? If so, it might have had just slightly too much fat added, leading small portions of the seasoning to turn rubbery due to the thickness. Cook on it to see whether it’s a bother. I usually don’t mind it, but it does get eaten away and deposited on your food if you’re charring acidic veggies in there. A lot of black flecks on my tomatillos that I find unappetizing
Did you recently re-season your pan? If so, it might have had just slightly too much fat added, leading small portions of the seasoning to turn rubbery due to the thickness. Cook on it to see whether it’s a bother. I usually don’t mind it, but it does get eaten away and deposited on your food if you’re charring acidic veggies in there. A lot of black flecks on my tomatillos that I find unappetizing
I did, yeah. I tried to use really really thin layer of oil. I’ll see if it evens out with use.
My pans usually end up similar. First cook will probably have some extra char, but it works great after!