food-tainted cast iron pan

I'm sure this has been discussed, but...
I have one well-seasoned cast iron pan I use for all my 'dry' cooking.
I use a lot of strong spices, chilli, fish sauce and so on and the flavours really stick around in the pan.
Say I want to make pancakes that don't taste of spicy fish?
I wash my pan with detergent before I make pancakes, but it still tastes a bit...savoury....
for those that don't wash your pans, do you have separate sweet and savoury pans?

For a total, starting over type of clean, you can set the oven to cleaning setting with the pan inside.

Sometimes a starting over pan sticks. You can put a layer of sugary water in the pan and burn it on an outdoor stove. The resulting carbon will fill every crevice. Clean it up with steel wool and oil it.

You must have a good nose. Probably best to hit the yard sales and grab more pans.

We have a skillet marked with a brass ring on the handle that is the cake skillet and no one dare cook onions, etc in it. Back in our communal living days there was that and also the vegetarian skillet and cutting board. I have so many of my husbands wooden spoons that I do the same with them... one for fruit (a cherry wood) and a walnut one for savories and pickles...and I still try to keep the meat stirrers and skillets separate. The very worst skillet smell we have had to remove was from cooking an 'older' goat...it lingered for a long time...and rendering older beef tallow...I run them through a bed of coals (no self cleaning oven here) and just keep using them...eventually the pancakes don't taste like curry anymore.

Have you tried scrubbing it with salt? That seems to get rid of all smells and little bits of grease you can't see.

I think I need to get over it and aquire another pan
Smaller, so I can stack them. I store my pan on the stove, and two would have to stack.
And have some major "I am a pudding pan only" identification!