I have a 10" Lodge frying pan that I've had since college. I never even tried to season and washed it in soap for its first ten years of life. For the last two, I've regularly seasoned with bacon fat.
My question is that I'd like to strip it and start from scratch. I've given it two hits with oven cleaner, and most of the black patina came off but some patches just wouldn't. After that I've scrubbed it thoroughly with steel wool and antiseptic soap, dried it out and am ready to apply the first coat of Crisco.
Should I be worried about the patches (particularly along the walls of the interior) that underwent an application of oven cleaner but didn't come off?