I'm sorry to start a new topic as I know cast iron has been discussed very thoroughly, but I just want a quick answer to a specific question and I haven't found it yet in 20 minutes of reading old threads.
I botched the re-seasoning of a cast-iron skillet by not wiping enough oil out (and possibly baking at too low heat). I've found plenty of tips on how to properly season it next time, but what's the best way to strip off the sticky goo first? That stuff is tenacious! Any tricks, or is it just loads of soap, steel wool, and elbow grease?