To start, take a bowl of warm soapy water and a kitchen towel, and wipe the griddle surface clean, removing dust and debris. Then rinse the griddle surface clean.
Once the surface is clean, heat the griddle on high until the surface changes colour. At that point, take tongs and hold a paper towel or cotton cloth, and spread 2–3 tablespoons of ''Seasoning'' or oil evenly over the griddle surface. Remember to apply a thin, even layer of oil – the thinner the layer, the easier it is to burn off.
The heat from the griddle breaks down the oil and bonds it to the metal, creating a new polymer that acts as a non-stick, protective layer on top of the griddle. You'll know the seasoning is done when the smoking stops. Do this 3–4 times the first time you season it.
During the first few uses, food may stick a little. Don't worry – just keep cooking and oiling the surface before and after every use. As the seasoning builds up, seasoning the griddle becomes easier.
Remember that the griddle surface is steel. If needed, restoring and re-seasoning the surface is easy.