Also this might be off topic for this community as this is a carbon steel pan (Merten & Storck).
I'd melt it down and recast it.
Usually with cast iron if I damage the seasoning at all this is my workflow.
this post was submitted on 25 Mar 2024
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Cast Iron
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Wait really? I thought sandblasting was extreme.
You just aren’t taking this seriously I see
No you don’t.
Yes I do.
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.