Seasoning a new LP griddle ?

Had my trailer on hold for a while,Trying to get ready for our tour season but had a few days to work on the trailer. I have the griddle hooked up now so what's the best way season a new propane griddle ?
 
Thanks in advance

Little bit of salt and pepper, maybe some garlic. Meat tenderizer might help, those griddles are pretty tough.

But seriously... sorry, I have no idea. Never owned a brand spanking shiny new griddle.

I'd just keep it lubed up, and you'll be fine. Grills are a lot more pesky about seasoning than griddles.

To sound stupid and to be the butt of more jokes keep it lubed with what ? It came with pre lubed sheets stuck to it, Just wondering how to clean it off and re oil it?

You should clean any remaining factory lubricants off using a griddle-pad/screen or a brick, whichever you prefer, after that I would just spray it down with veg spray (what we use) or whatever food oil is handy (just wipe the oil on lightly, don't saturate it).
 
After that, just use it and clean it after each operating day (or shift).
 
PS: they're a PITA to clean when cold, so only clean it while it's still hot from use, otherwise you'll work very hard for very little results. 

Thanks Cracker75

would it be along the same lines as a cast iron skillet ?
oil it up, temp up, let it cool, repeat ?? then just keep wiped down with cooking oil at end of day.... i always wondered about that

Bacon fat and salt, grilli it till smoking, let cool, rub clean, repreat twice more, then cook a few burgers to cover the grill, let them burn, not for too long, take off burgers, scrape grill clean as possible, repeat with seasoned burgers including granulated garlic on them, repeat process of scraping, don't put any grill cleaner on your grill unless you screw up and allow too much buildup, scrape, brick, and dry rag your griddle, the heat will sanatize your grill so in the morning crank it up let it burn itself clean, rub with a cloth, let them line up to order, trust whatI say!
 

chewingthefat


Bacon fat and salt, grilli it till smoking, let cool, rub clean, repreat twice more, then cook a few burgers to cover the grill, let them burn, not for too long, take off burgers, scrape grill clean as possible, repeat with seasoned burgers including granulated garlic on them, repeat process of scraping, don't put any grill cleaner on your grill unless you screw up and allow too much buildup, scrape, brick, and dry rag your griddle, the heat will sanatize your grill so in the morning crank it up let it burn itself clean, rub with a cloth, let them line up to order, trust whatI say!

 
I have a 5' star griddle that i put in my restaurant a year ago. When I seasoned it, I heated it up to 400 degrees, scraped off all of the factory oil. I then put several scoops of bacon grease all over it, worked it around with a dry wall knife that we use (its never seen joint compound in case you were wondering....lol) let it heat up till it smoked a bit. Then scraped it off and let it cool.
 
At night we only run a grill brick over it lightly. In the morning a couple of scoops of bacon grease spread all over gets it started off right. I save the bacon grease when we cook up mountains of bacon for our breakfast buffet. You could save a lot of bacon grease by pan frying your bacon if you can't do it on big cookie sheets.
 
~~beachsands~~

Thanks for posting that question and the info that followed.  I will do the same with my new equipment...any thoughts on a lava rock charbroiler? I have a griddle and charbroiler.