Yesterday I thoroughly cleaned my cast iron pan, reseasoned it four times for 30 minutes at 450 with liquid canola oil. The seasoning looked really good, and I had a great sheen across the entire bottom and sides of the pan.

I cooked bacon this morning, then cleaned by scouring with a sponge. I dried with a paper towel, buffed some more canola oil on with a new paper towel, and turned my stove on high. After 15 minutes, the iron was up to 700F-800F. I turned it off, let it cool down and it looks like the seasoning has been stripped from where the pan was hottest, pictured below.

Is there a temperature at which the seasoning is destroyed? If so, what is it? If that's not what caused my problem, what did?

Yesterday I thoroughly cleaned my cast iron pan, reseasoned it four times for 30 minutes at 450 with liquid canola oil. The seasoning looked really good, and I had a great sheen across the entire bottom and sides of the pan.

I cooked bacon this morning, then cleaned by scouring with a sponge. I dried with a paper towel, buffed some more canola oil on with a new paper towel, and turned my stove on high. After 15 minutes, the iron was up to 700F-800F. I turned it off, let it cool down and it looks like the seasoning has been stripped from where the pan was hottest, pictured below.

Is there a temperature at which the seasoning is destroyed? If so, what is it? If that's not what caused my problem, what did?

Yesterday I thoroughly cleaned my cast iron pan, reseasoned it four times for 30 minutes at 450 with liquid canola oil. The seasoning looked really good, and I had a great sheen across the entire bottom and sides of the pan.

I cooked bacon this morning, then cleaned by scouring with a sponge. I dried with a paper towel, buffed some more canola oil on with a new paper towel, and turned my stove on high. After 15 minutes, the iron was up to 700F-800F. I turned it off, let it cool down and it looks like the seasoning has been stripped from where the pan was hottest, pictured below.

Is there a temperature at which the seasoning is destroyed? If so, what is it? If that's not what caused my problem, what did?

Yesterday I thoroughly cleaned my cast iron pan, reseasoned it four times for 30 minutes at 450 with liquid canola oil. The seasoning looked really good, and I had a great sheen across the entire bottom and sides of the pan.

I cooked bacon this morning, then cleaned by scouring with a sponge. I dried with a paper towel, buffed some more canola oil on with a new paper towel, and turned my stove on high. After 15 minutes, the iron was up to 700F-800F. I turned it off, let it cool down and it looks like the seasoning has been stripped from where the pan was hottest, pictured below.

Is there a temperature at which the seasoning is destroyed? If so, what is it? If that's not what caused my problem, what did?