Re-seasoning of cast iron skillet gone wrong?
It looks like the second attempt used far too much oil, which can lead to all sorts of uneven spots in the pan. Seasoning that thick tends to flake off when you cook with the pan. I would strip it and reseason immediately. In general you want to use a very very thin layer of oil, wiping out the excess from the pan with an absorbent cloth (I don't like using paper towels since they can leave residue in the pan) before heating. There should not be enough oil in the pan to drip down the sides or form a noticeable layer in the bottom like it has done in your picture. Placing it upside down in the oven is a way of ensuring that any excess oil drips out of the pan instead of forming drips in the pan or a too thick layer at the bottom. Then you repeat the process at least three times if you start from a completely stripped pan. It's normal to require several layers before the finish is restored.