Nup, properly seasoned. Used grapeseed oil. Has actually been seasoned multiple times. Initially using the oven method. Repeated about 4 times. Then when I first cooked sausages and it went to sh#t I scoured it all off and started again. Oven method again. Then whenever it gets ruined I generally just touch up - grapeseed oil rubbed around with paper-towel to a thin layer. Heat past smoking point for several minutes, let cool, repeat. Maybe it's my expectations. Maybe the fatty deposits are fine and don't need to be completely cleaned off after use - maybe they should be kept to help build up the seasoning? But it looks wrong and they don't feel like they help the non-stickness. Cleaning the pan after use is actually usually REALLY simple. When things are working fine - eg after shallow frying, then it's just a case of emptying out the excess oil, rubbing what's left to a thin, even layer and heating it up to smoking. It then gets stored with a cloth over it. If it gets a bit 'dirty' during cooking, then a scrub with hot water and plastic-bristled brush. If i stick to steaks and schnitzels, it's a great pan. But it just doesn't seem to be as useful for a variety of things as I read about from other people with their pans.