Seasoning steel crepe pan
I was given a blue steel crepe pan from Williams Sonoma and I think I may have seasoned it improperly. I heated up the pan, per the instructions, added oil, cooled and repeated the process. The second time around, it developed a sticky, rough spot in the middle, which is most definitely not non-stick. The rest of the pan looks and feels great, except for that weird, cooked-on residue in the middle. I couldn't wash it off and another seasoning session didn't help.
What did I do wrong? Is there a better way to season this thing? I also have a cast iron skillet, which I haven't seasoned yet, but I don't want to make the same mistake.
That can happen if you apply your oil / fat too heavily. The oil pools, dries out, then polymerizes into a thick spot that never fully hardens.
You might try one of two courses of action
1)If your thick spot isn't too thick, try baking the pan in the oven at 400 degrees F for an hour,to help the sticky spot harden. Then apply several more thin layers and bake as described below.
2) Scrub the pan down to bare metal using a mild scouring powder (I like Bon Ami or Bar Keeper's Friend), then start over. This time, use either shortening or vegetable oil. I prefer canola oil. Importantly - rub a very light coating on all surfaces, and wipe off any excess with a lint free cloth. Start this in a cold oven, then bake at 400 for an hour, then shut off the oven, and let cool. Repeat this every day for a week, and the many thin layers will build up into a hardened, durable coating.
This has worked well for me with my steel and cast iron pans. The process takes time and bother. Others here have sucessfully used a simpler, one or two application process. Me - I had the same problem you do, and that's why I do it the slow and sure way.