re: Cast iron skillet is flaking???

i wouldnt use a grinder on it, it messes up the patina and will look a grayish color because of it.

The vinegar works, or electrolysis (pretty awesome)

I had some flake but it was because the seasoning method i used as an experiment was cooked too hot and once it got wet + hot with steaks it flaked off some of the seasoning.

Until its smooth as glass that's what I do. But always heat up and re oil. That just re seasons it every time. The oil will be absorbed into the porous cast iron, that's how it gets seasoned.

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The steel wool doesn't remove the black coating and expose grey areas? That's my problem.

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NEVER use steel wool or copper scouring pads on a seasoned cast iron skillet or pot. This will remove the seasoning you've accumulated. If you need to season a brand new skillet or re-season an old one, use the skillet just for frying bacon for a while. Then pour off the bacon grease and just wipe down the skillet with a paper towel. It will season up in a short time. Don't use dish detergent to wash a cast iron skillet. This removes some of the seasoning every time you wash it with detergent. Just use hot water and wash the skillet fairly soon after you use it. For a new skillet, coat the whole skillet with bacon grease and bake it for about 10 minutes and let it cool inside the oven. You might hafta do this several times before the grease "seasoning" soaks into the metal, but it WILL start to "take" the grease.

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Steel wool away on new ones.

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Yep, I agree it's okay to do this, but only on a brand new one that hasn't been used. OTOH, the rough surface of a brand new skillet helps to retain the grease seasoning a little better. You've got more surface area to soak up the grease and this accumulated seasoning will smooth out the surface anyway after a little while. I can't believe some people are using disc grinders on a cast iron skillet. I ain't no metallurgist by any stretch of the imagination, but after you've accumulated at least a half dozen grandkids, you become an expert on fryin bacon, makin gravy, fixin grilled cheese sammiches, and cookin with and cleaning cast iron skillets.

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the rough surface of a brand new skillet helps to retain the grease seasoning a little better.

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When your browning chicken for a jambalaya smooth is key. Other wise you will get burnt graton(no clue how to spell that)

I just use them for deep frying until they get smooth. Hate bumps.