I have my great grandma's pans. I've always just used steel wool to fix rough spots.
Seems to be the general consensus. Thanks all for the help!
If the seasoning is looking good everywhere else on the pans, I’d just steel wool and season the new patch.
You could strip to bare metal and start over, but the downside is that you’ll undo all the other years of seasoning that’s taken place.
I would first scrape the chunks off with a steel spatula or scraper, then finish with fine-ish sandpaper before reseasoning.
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