You're using too much oil.

Yeah, that’s almost always because you’re using too much oil.

Seasoning happens when oil polymerizes into a hard, non-stick layer. That process works best with microscopic thin coats. When you slather oil on, it pools up, dries unevenly, and you get those patchy, sticky, or flaky spots.

The trick is to apply oil, then wipe it off like you’re trying to remove it. Really. Rub it in, then grab a clean cloth and wipe until the pan looks almost dry. A thin, barely-there sheen is all you want. Then bake it upside down on the rack with a sheet pan under it to catch drips.

Also check your temp. Most oils polymerize around 450-500°F. Too low and it stays gooey. Too high and it burns off into carbon dust.

Next time, use less oil and wipe it like you made a mistake.