His opinion seems to be that you don’t need to re-season. Just scour it clean as much as possible and start using again. To which I agree. I’ve had more succes

His opinion seems to be that you don’t need to re-season. Just scour it clean as much as possible and start using again. To which I agree. I’ve had more success just making sure I cook a bunch of fatty foods in a row, then continue using the pan normally, vs intentionally seasoning it (oven method or not) which is slow, messy and never seems to really give the same kind of deep patina.