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Wow, I do a reddit search for Matfer Bourgeat looking to see if this exact question had been answered and here we are, you asked the same thing 20 minutes before me.

I'm running into the same issue with my 11 & 7/8" Carbon Steel pan from Matfer Bourgeat. I've been using Brillo pads which has been pretty successful, but painstaking. A lot of elbow grease is needed here - the coating covers both sides of the pan.

In addition to your question (is there a better way to do this), I'm wondering if I should season the outside/bottom of the pan as well, once I get the wax off. I'm planning to use the potato peel/salt/oil method, and would probably use the typical cast iron method in the oven for the bottom.

At the moment, the Brillo pads are working (slowly, but surely). I'm about to try some Barkeeper's Friend to see how that goes.

Update: Barkeeper's Friend with a rag works to get the stubborn film out of the corners of the pan, but it's not very useful for much else. Sort of at the same conclusion you are - I might hit this thing with some Easy Off and let it sit in a trashbag overnight.

I see you asked for non-stick recs, but if you're into cooking, it's really useful to have at least one stainless skillet. I bought this Tramontina 12" skillet last month and I love it. Great price, too.

For non-stick, hard anodized stuff is great for durability. I have a pretty old hard anodized stock pot (hand-me-down from my mom) that's been through hell. She used to just cook everything on high heat (I've taught her otherwise in recent years), and this pot got it bad. It's probably moved house at least six times. It hasn't shown the first signs of any warping yet. It's a beast. Kicker is, it's the Sam's Club house brand.