Blotchy seasoning means you used too much oil.

You’re putting on too much oil and not wiping enough off.

Cast iron seasoning polymerizes (turns into that hard, shiny layer) when oil gets hot enough. If you leave a thick layer, it pools, forms droplets, and cures unevenly. That’s the blotchy look – small dark spots with lighter patches in between.

The fix is simple: apply oil, then aggressively wipe it off with a paper towel. It should look like you’re trying to remove it. You just want the thinnest film that still shines a little. Then bake at 400-450°F for an hour. Let it cool in the oven. Repeat a few times, but honestly? The best way to get a consistent black patina is to cook in it. Bacon, cornbread, deep frying. Greasy foods build seasoning naturally and evenly over time.

Don’t chase the perfect black pan from the start. Most new cast iron starts brownish and darkens with use. Blotchiness disappears after a few good cooking sessions.

The secret is less oil, more heat, and patience.