Cast Iron Re-seasoning Question -- how stripped must it be?
I have a 3-4 year old Lodge cast iron skillet that's been showing a bit of wear around the edges -- there are places where the seasoning is obviously chipping off along the in edges of the pan about an inch from the bottom. Now I'm trying to re-season it.
I watched the recent Food52 video, but when I tried to scrub off the old seasoning with soap, an abrasive sponge, and finally Barkeeper's Friend, it only partially came off. Now I have a fairly smooth, fairly unseasoned pan that's metal-colored in spots and still black in others.
1. Does it sound like the pan has been un-seasoned enough for a re-seasoning?
2. If not, what the heck can I use to get it more un-seasoned? Do I really have to use oven cleaner? I don't have a self-cleaning oven.