[cowhead]

the other option is only if you have really really good ventilation, and that's to put the burner on high and leave it for a while. you'll know when it's done (this I use in the resturaunt I work in but only once in a great while) and then whip out a wire brush and dust off the burned out carbon.. yes, it does take a while and yes it does smell bad and creates a metric-fuckton of smoke. but your pan will never be cleaner. (well unless obviously it's new), all told I'd leave the 'seasoning' unless you find it unpleasant.