I recently entered the realm of cooking with cast iron and steel pans, and am still trying to find my way around it.
Last weekend I went about seasoning my first bundle of pans (De Buyer Mineral B) using an induction stove and corn oil. I put the temperature to around 180 °C (350 °F) and filled the pan with a little oil. Quite soon the pan started to warp a tiny little bit, therefore exposing the middle and moving all of the oil to the side. As expected the pan now displays a range of tempering colors.
In the end the seasoning did not work very well, I will have to do it again, but this time I'll probably be using an oven. However, I am afraid that I might have damaged the pan.
Does the accidental tempering of the pan impair it in any way?