Don't sand your pots, you'll be sorry later. If you want that smooth pan my advice is to buy one, then strip and refinish. That pre seasoning needs to be stripped off with lye. Sometimes a good acidy food with tomatoes can do some damage to it also. It's very tough when new, lol. Your pots look clean, I would just keep using them. You'll be adding your own finish every time you cook.
This is the original non stick cookware. I like the little stainless scours to clean them with mostly just water, some dish soap sparingly, once in a while. If you get into a spot and get some rust..Vinegar is your friend. Use that stainless scrubbie with the vinegar and re-oil. Treat the pot right, your finish will last a long time.
Crisco's smoke point is 490 degrees.......so 450 works good for seasoning and that surpasses the heat typically used in cooking. Flat out works. Other oils also will work, just keep in mind their smoke points so you don't fill your house with that smoke while re-seasoning