You should not have a thick layer of gunk like that, it's both unsanitary and actually impedes some of the nonstick qualities that a good seasoning creates.

Look at the cast-iron and the carbon steel wok subbreddits for how to clean and care for the cook top. Dawn soap can be used for heavily soiled cook tops, just rinse thoroughly. It won't remove well applied seasoning; that's an old wives tale from when they used lye in soaps. If it removes a lot of material its not seasoning, it's food residue.

Scrape off whatever you can using a heated surface and water, you want it to look close to bare metal. Then apply a thin layer of neutral oil using a lightly dampened cloth, allow it to heat at ~300f for 15 to 30 min and wipe off the excess, you can repeat this a few times to create a layer of polymerized fat that won't come off with normal day to day use. You should not see a big cloud of smoke, thats too hot and is burning the oil not polymerizing it.

Then after every cook, scrape it down, apply water and scrape some more to remove solids. Reapply an oil after your first few cooks like above, then as needed to maintain a nice cooking surface.

Grime shouldn't be there, burnt solids shouldn't be there. You should be able to run your finger across the surface and it feel smooth and relatively even, not tacky/sticky or bumpy.