Too much oil is usually the culprit

Yes. Seasoning flakes because you’re applying oil too thick.

Think of seasoning like varnish. It’s a thin layer of polymerized oil. When you glop it on, the top layer hardens but the oil underneath stays liquid. That trapped oil has nowhere to go, so it eventually lifts and flakes off like bad paint.

Other causes: wrong oil (low smoke point, like olive), overheated pan (burns the seasoning before it bonds), or metal utensils digging into weak spots.

Prevention is simple: wipe off the oil like you made a mistake. After applying a thin coat, take a clean cloth and try to remove all the oil. There will still be a microscopic layer left — that’s all you need. Heat it slowly until it smokes, then let it cool. Repeat once or twice.

If you’re stripping and reseasoning, use flaxseed oil at your own risk. It hardens beautifully but flakes like crazy later. Stick with grapeseed, canola, or Crisco.

Patience and thin layers beat a fast, thick coat every time.