u/EnvironmentalDark398

I posted yesterday about my salt not sticking. This time the steak I used was dry brined for 20 ish hours.
As you can see there is still some salt in the cast iron. I didn’t add any salt since I originally put it on 20 hours ago. I put avocado oil in the pan, had it above 600 degrees when the steak went in initially, salt still came off.
This time I did take a pic of it cut at least lol. Still pretty rare I’d say, not blue though like it was yesterday.

Another problem I am having is that my oil pools into one half of the pan. Either my cast iron stinks (unlikely because I’ve used a few and this usually happens) or my stove is tilted. Any fix for this?
I wouldn’t add so much oil if my surface was flatter to work with.

I salt right before I put it on the cast iron, or I’ll dry brine it for a day. The salt always comes off though.