I season my cast Iron thoroughly until it is so slick it could sell a used car. However, whenever I cook chicken breast, I notice the seasoning comes off? No other foods do this. I can cook eggs and vegetables in it with no problem, but for some reason chicken breast is the problem food.
I suspected I wasn't oiling the pan enough for cooking, but even when I added more, the seasoning came off. Is this a thing with chicken? Does the fat coat to the seasoning and cause it to come off?
Also, if relevant, I season using grapeseed oil on my range until the oil coats and seasons the pan as it should.