Bumps on carbon steel seasoning, can I repair it

There is a video at the manufacturer's web site.

My French is strictly limited, but it is pretty self explanatory even if you cannot read the captions. Just be prepared for some really cheesy music.

It appears you were supposed to wash off the beeswax (which is probably just to keep it from rusting during shipping and storage) and then season it much like any cast iron pan (although this is a die-pressed iron pan, and should be smoother).

The following advise is specifically in response to the original question asking how to remove the seasoning so that it can be re-seasoned as the OP desires. The general advise against using detergent or soap on a cast iron or pressed iron pan is to protect the seasoning on the pan, not the metal itself:

Now that you have a wierd amalgamated coating, I would wash it with something strong--like dishwasher detergent or Barkeeper's Friend--then when you are back down to the metal, season it as desired.

In the restaurant, we just poured some coarse salt into the pan and put it on high heat (gas range). Then tossed the salt around and poured out the results.

At home, with the electric range top, I put my carbon steel wok on a burner on high (it's scary, but it works) and watch as everything burns off and the carbon steel "steel" look returns.

The brilliance doesn't last but the surface does. I use a cotton rag that is very lightly dabbed in peanut oil to brush the surface while it's hot.

And then it darkens when it's cooling/cooled.

Don't hesitate to go hot, really hot. Just be safe at the same time.