I'd like to know as well. I do not like to use the griddle because clean up is a chore and still not sure what is the best method.

You know your black cast iron? THats what you’re supposed to get that griddle to look like if you use it. Cleaning is counterproductive to the seasoning forming. Shiny silver no more.

Thanks @GreenDesigns! I'm just confused because the Range has an aluminum not steel griddle and on their OWN videos they clean it to silver, so I'm wanting to do the right thing? Have you had experience with this particular range?

The monogram is stainless steel over aluminum. It is closer to something like clad cookware depending on how the two are joined Rather than cast iron. Stainless steel is not really known for its ability to season but it might be possible over time. The user’s manual is a little confusing. On page 4 it says this.

On page 36, it says this.

The stainless can discolor in two ways. Hard to say what they are referring to. It could be heat tint which would be hard to remove and likely to reoccur.

If it does discolor to hard slick yellow brown, it could be polymerized fat and be seasoned. If it is truly seasoned, it should stand up to a little soapy water. I think it is hard to get it to adhere like it does to CI, steel or even aluminum Especially if it is shiney.

This is a way to quick season stainless. .

https://www.google.com/amp/s/www.epicurious.com/expert-advice/how-to-turn-stainless-steel-skillet-nonstick-article/amp

This guy seasoned his stainless pan but it doesn’t look all that stable and scratches easily.

https://youtu.be/J0UbgWdN-00

All Clad makes a cookware cleaner but it might be hard to get it off. You might be able to get it clean with baking soda used as an abrasive.

Thank you so much! I will look at this! The instructions in the booklet for cleaning are sooo confusing!

All of this is confusing to me. I watched a video where a guy “cleaned” a miele built in griddle while hot by scraping it off, then using a line of salt and then vegetable oil. I think mine is similar.. 6 burner ge monogram with a griddle. Please post if you find better information. My griddle is screwed into place and cleaning with my trusty bar keepers friend would be a nightmare to ever fully get off of the griddle or trough.

So ended up using the griddle regularly since I last posted. Cleanup is similar to any flat top cooktop. With the griddle still hot, I scrap up as much residue as i can with my spatula and discard it in the front grease catch. I then drizzle some water over the entire surface and scrap off any remaining residue--water should be sizzling and steaming. I then drizzle some more water and wipe the griddle clean with paper towels while wearing silicone oven mitts. you can repeat any of the steps depending on how dirty the surface is. lastly, i drizzle on a scant amount of canola oil and spread it with a paper towel. It should be clean and ready for the next use. Do not use detergents or any cleaning chemicals

Thanks @mishmosh, so is your griddle back to completely silver then, or is there a seasoning - like is it brown now, because mine is!

No it looks seasoned but not like cast iron.

Would you mind posting a pic? That would help me so much !

Yes, thanks, that is what mine looks like as well. So this is how it is supposed to be? Not shiny metal anymore?

The griddle should not discolor. The correct way to clean it is to heat the griddle to 300F. Pour warm water from the kitchen sink on the griddle. You don't need to use a lot of water, perhaps about 2 cups at most. Then use a metal spatula to scrape any burnt on bits into the drip pan. Pour more water on any remaining stuck on bits and scrape them into the drip pan. You will see this technique immediately loosens whatever is stuck on and it comes off easily. Use the spatula to gently scrape the water into the drip. pan, then use a clean wet cloth to wipe the griddle off. Turn off the heat and wait until it is cool. Buff it with a clean dry cloth. Empty the drip tray into the sink and wash out the drip tray and return it to the stove. Your griddle should look almost like new.

I have had my monogram about 3 months and used the grill about 5 times....it looks very much like the picture Mishmosh posted. Moxiopal I will try your cleaning method, but I don't see this griddle ever being silver again....

I have a new Monogram stove with a griddle. If it were not stainless I would season it and let it turn black, like my carbon steel pans. But it's stainless. Discoloration is just cook on fat. Not sure if I will try to scrub it clean or take steel wool to it.

Unrelated to clenaing but is there supposed to be a flame that comes up out of the back of the griddle when turned on? never used a griddle like this and just wanted to make sure thisnis the way it should be working thank you

I hear the griddle to 300 degrees for 10 minutes. Then I pour about a cup of water on it starting from the back and let it simmer for a few seconds. Then take a non abrasive pad with a pad holder or tongs and with pressure I wipe off the cooked on food towards the drip pan. Then I take a damp cotton terry towel and wipe off the remaining residue. Turn off the heat and let cool for 15 minutes or so. If you still have hazing or marks, then heat the griddle to 300 degrees again and use one part vinegar and two parts water, and with a non abrasive pad, wipe the surface down with the pad holder or tongs. You may have to do this more than once. Turn the heat off and let cool for 10 minutes or so. Then wipe surface down again with damp towel. You can also use a microfiber towel afterwards to get it shiny.