
Strip and start over? Or keep cooking?
I bought some scouring pads to help clean my cast iron, and I think I got overzealous and scoured the seasoning right off my pan.
I never had any issues with it, it was factory seasoned and used for years. The ring around the side was when I left it soaking overnight after cooking a tomato sauce, but that never made any difference.
Whenever I wipe it with a towel, I get a black smear that never happened before. Should I consider this “young seasoning” and keep cooking on it? Or should I strip the cooking surface and re-season?