Sand it or use steel wool. Always dry it off or it will rust. Season the outside.
I have a carbon steel pan too (DeBuyer). Well, I had two, but I retired one.
I think this article is nonsense .
Not being sarcastic but the article pretty much says this exact same thing:
"Once you establish the initial coat of seasoning on your cast-iron cookware, you can start cooking with relative ease - don’t worry about the seasoning too much. With proper use, seasoning cast-iron, again and again, should be unnecessary, as the seasoning will naturally build as you cook. "
I use a thin layer of coconut oil to season my CI.
I’ve tried the grapeseed oil process from Serious Eats several times but haven’t been impressed with it.
I mostly used olive oil for seasoning my pans.
