What causes splotchynese in your seasoning?

Is it still safe to cook on like this?

I seasoned it as normal, but this time I sanded the fast iron to a very fine smooth surface. I'm wondering if that might have caused the difference.

Is it still safe to cook on like this?

I seasoned it as normal, but this time I sanded the fast iron to a very fine smooth surface. I'm wondering if that might have caused the difference.