Alas, my carbon steel pan has been nothing but complications!
I was doing well with it for a while, building up a nonstick surface, but then I seared some meat and had trouble getting off the burned/greasy bits. I generally try to use the water/paper towel or salt/paper towel methods, but that left food residue in the pan (I'm assuming we're not supposed to have food residue left in the pan? That seems unsanitary!). So I scrubbed lightly with a steel wool pad and now have chips in the seasoning. Do I need to re-season completely or is there a way to salvage otherwise?