Cast Iron + Nam Prik Pao = Reseason?

So I made a nice batch of Nam Prik Pao last night (a big glob of that, some broth, mushrooms, aromatics from the freezer (galangal, lemongrass, thai chiles), fish sauce, lime juice, cilantro, shallot, and chicken, shrimp or squid and you've got Tom Yum as good as most restaurants' versions), and when I started, the big cast iron pan seemed like a good idea: Good for toasting chiles, good for frying the garlic, shallot and dried shrimp, good for the long slow simmer of the paste.

But now it smells of dried shrimp, chiles and garlic... and there are a few things I cook that don't mix well with that.

Is there any cure short of stripping the seasoning with vigorous scrubbing, and reapplying from scratch?

We discovered a better way to remove stinky fish oils from a cast-iron skillet.

COOK'S ILLUSTRATED wrote:We cooked fish in a few cast-iron skillets to deliberately foul them up and then heated the empty pans over a medium flame on the stovetop for 15 minutes and in a 400-degree oven for 10 minutes. Sure enough, both methods worked equally well at eliminating odors—and saved us the hassle of cleaning up oil. We particularly liked the oven method: It’s fast and doesn’t stink up the kitchen.