I’ve been using a black stone for the past 4 years now and I’m on my third one. I always seem to get this patchy rust spots and I’ve had them on all 3 of the griddles I’ve had. I’m not sure if it’s just because that side burns hotter or if I’m doing something wrong or maybe just cooking on that side too much. Anyways I’m looking for some tips or pointers on how to maybe avoid these spots or how to fix them without re seasoning the whole griddle. Typically when I would season I would do 5-6 layers of avocado oil because of the high smoke point but IMO at the end of the day the longevity out of the avocado oil seasoning isn’t as good as the straight blackstone seasoning. Thinking about try bacon up the next time I season one. My post cooking routine consist of just scrapping it clean and then applying a layer of avocado oil but if I had been cooking with bacon I just use the remaining bacon grease to apply a protective layer with. Any tips on how to avoid these rust spots in the future would be much appreciated. And if anyone can spread some light on how to fix the spots now without re seasoning would be awesome. Thanks