I’m not an expert, but your seasoning method is very similar to mine and I haven’t encountered this, so I thought I’d pipe in to look at the variables. Maybe you’ll see something different from your process that could help you zero in on the problem.
Wiping: Wiping off “as much as possible” is subjective, but I wipe like crazy at all stages until it looks bone dry. It’s not, of course, and I’ll even give it a wipe during the high heat stage if I see any sign of spotting. Because despite all that wiping, residual pinpricks of oil sometimes pop out. I’m looking for an even seasoning.
Temperature: Definitely agree with Russell on the temp, 400 is too low and is probably the bulk of the issue. 450 works well for me. I’ve tried higher, but I find 450 gives me more control to catch errant spotting before it bakes in.
Number of rounds: I do this multiple times; the seasoning layers are so thin that one or two or even three times won’t cut it for this method if you’re planning to cook in it. Each layer builds a tiny bit and it becomes darker, smoother and shinier as you go. It’s an incremental process and takes a while, but I’m always happy with the results. I do not understand people who can season a pan in one night.
Cooking: I view the first couple cooking outings as the “finishing stage” of the seasoning, cooking something greasy and easy to clean, before I cook something less forgiving. I feel like it “sets” the seasoning. Maybe that’s true, maybe it’s not, but it’s worked for me. I try not to beat on my pans too much at the beginning.
Post-cooking: I’ll do a quick stovetop seasoning after cooking if I had to use water to clean it. I like Pam for post-cooking seasoning, never tried Crisco for this, so I have no idea if it makes a difference.
The pan: This is the unknown variable. They all take the seasoning a little differently so there’s no “one size fits all” approach. Older pans are not widgets. ;) Sometimes you have to make adjustments, but as long as you stick to the generally accepted rules (don’t use too much oil, heat above the oil’s smoke point, bake long enough, etc.) things tend to work out.
Thus concludes the description of my obsessive seasoning process. :)
Everyone has their own method and mine is not necessarily the best or most efficient, but it’s built strong seasonings for cooking, so maybe something in there will help with your problem.
