Thanks, guys. The cooking performance hasn't been affected at all. The stripping actually comes during cleaning when I'm removing all the burnt carbon that comes with cooking meat. Areas that were previously stripped have darkened and haven't stripped again.
<This is fine. Obviously the cooking surface undergoes a very different experience than the side. The cooking surface is hotter and foods are constantly in and out. Metal utensils are also there....etc.>
The contrast has been there even before I started cooking with it. The contrast seems to begin at the water level that I boiled the potato peels at.
It's alright though, as long as it keeps nonstick properties.
I've recently bought and seasoned a deBuyer 11" Carbon Steel Mineral B pan. I boiled potato peels and then seasoned it with the Sherylcanter method. Everything has been going well, but whenever I cook anything high in protein like steak or hamburger- the seasoning strips in certain areas. I've attached a picture and you can see the area where the hamburger touched stripped a lot of the seasoning. The pan looks a lot brighter than it actually is because of the lighting.
Will it eventually stop as I use the pan more?
Sort of a side note here: Why did the top rim of the interior and the whole exterior season so differently from the cooking area? The exterior and top rim of the interior have a deep bronze colour, and the bottom of my pan has turned a dark charcoal colour. The cooking area has remained silverish since I first seasoned it.
Thanks for the help.