Looks like a pretty good season. Like others have said, cook on it and it should get better.
The only thing I would say about your seasoning is I typically do mine for a minimum of an hour at 400. Use melted crisco as the coating. Let it come back to room temperature slowly on it's own. Maybe length of time is affecting it. If it keeps bothering you, take it to a media blasting place and get it blasted and start over. If it still does it, then I'd think it's something you're going to have to live with.
Personally, I'd just get to cooking on it.
"If you got problems with your woman, don't go gettin' you another woman....Then you just got 2 problems." ~ My Grandfather
[SIZE=2]Razor = Muhle R41 Grande
Brush = Simpson Chubby 3 Super Badger[/SIZE]
[SIZE=2]Cream = Proraso Cream
Scuttle = Old Enamel Camp Coffee Cup
Blade = Feather[/SIZE]
AS = Floid Amber