Personally, I’d just keep cooking with it. I wish someone had told me that when I was getting started with carbon steel. In my experience, keeping the seasoning visually even across the pan is much harder on carbon steel than cast iron. I was restarting constantly because it would look splotchy, but eventually gave up on that. As long as it performs fine and there’s no rust, there’s nothing to worry about. Eventually it’ll all even out.

You’re fine enough. Might need to restart, but I’ve seen pans in worse shape recover fine through regular use. Mind you, it won’t be as low-stick as if you scrub it down to metal and reseason, but it isn’t necessary.

honestly just melt it down and recast it.

Yes not hard to get it back in shape again.

• Clean it up and put a few cm (inch whatever) of peanut or other high temp oil in. No olive oil!
• And put it on high blazing fire for about 10-15 min or so.

This will fume a bit so keep a window open. But the looks and non stick quality will be completely restored .

I’d just give it a scrub to remove any rust then apply a light coat of oil and put it in the oven to season.

Or you could try the stove top method for woks.

Is that actually cast iron? Never seen a pan like that called so.

I’d melt it down and recast it.

Usually with cast iron if I damage the seasoning at all this is my workflow.