I have this pan, but the seasoning that I created with flaxseed oven method is very brittle and flakes off easily into my food. I have not been using anything acidic in the pan, so I think I just need to start from scratch.
Most information on seasoning is geared towards cast iron. I want to know what temperatures can I use with the carbon steel pan without it warping. Can I strip the old seasoning with a self-cleaning cycle or is that too hot? What temperature should I use during the reseasoning?