What am I doing wrong during the seasoning process of my cast iron skillet I have read a lot of articles and watch several videos on how to season a cast-iron skillet. But the outcome I am getting is nothing like what I find online. 

My cast iron skillet comes out with spotty marks which are a bit sticky. I've repeated the process twice but now I am doubtful about doing it one more time.  I am using canola oil and a convection oven at 450F, leaving the pan upside down for 1 hour. 

Here is a photo of the results.
You're using way too much oil. "A thin coat" really means thin--apply a small amount of oil, spread it around, and wipe it ALL off, leaving nothing but the shine.