Thread: Cast Iron Seasoning

Hi all. Over the holidays I decided to de-rust and re-season a old cast iron skillet, not the one I used to melt lead mentioned in a previous post.
I followed some rust removing instructions from a cast saucepan I recently purchased but also used a copper wire brush in a drill to really get in the little pits in the metal. Then again following the instructions from the saucepan I attempted to re-season, washed out all traces of rust, dried, coated entirely with vegetable oil (all I had), placed in oven for a hour, allowed to cool a bit, 2nd coat of oil and back in oven for another hour. The inner sides and outside developed that nice black finish but there a lot grey areas in the bottom (seen in photos). I've only used it twice, once to cook eggs and the other to reheat leftover roast meat. The first side of the eggs cooked nicely but I like me eggs over-easy and the other side had a lot of blacks spot.
Fells like I've done something wrong?