Help with carbon steel pans

Hi everyone,

I have 2 carbon steel pans that were purchased a year ago and used frequently until recently. The pans recently have become smelly (rancid fishy smell) and tend to smoke when cooking. In addition I find oil runs to the edges of the pan so that the heat is not evenly dissipated.

I have followed advice on washing / drying / seasoning the pans and now am a bit stuck and wondering whether they were a bad investment? Any help much appreciated on how I can 'reset' these pans and use them properly.

Cleaning method involves a firm bristled brush and hot water, thoroughly drying the pan, then heating up and covering with a thin layer of high temp oil before further heating.