I have a circa 1950's Griswold #10 round griddle that I stripped and reasoned using the method I always do, which is about the same as the suggested method in this forum (I have about 25 pieces under my belt). The issue is that even after about 8 seasoning cycles using Crisco shortening, there seem to be some splotchy areas of the cooking surface where any oil/fat applied seems to be repelled as if it were water on a greased surface. The issue is that when heating a few tortillas up, they will often "glue" themselves to these areas that seem to also repel oil. You can see these as the lighter ares in the picture I will post in a minute.
