I had the same oil stain issues with my Blue Star. I'm way too lazy to season the top of my range in the oven. My mindset is these are professional ranges, I should look at them as though they are in a restaurant kitchen, which is far from spotless.

+1 on lazy! I've had a Capital Culinarian for 15 years. We have cooked a lot in that time. I think I've really cleaned the burner grates once. I do take the grates off to clean the stainless pieces underneath, and stick a toothpick into the burner gas holes when they're plugged. But for the grates I just knock off the big stuff and run a sponge or paper towel over. You can see all sorts of imperfections but I think it's all mental, and an eyesore is in the eye of the beholder.

You got the appliance because it's a beast, and you're going to cook like one!

For perfectionists I think induction is less soul-destroying.

Chill. They will look like what they look like. If you can't stand a stove that lookis like it works for a living replace it with an induction cooktop. I don't think I've ever cleaned the grates on our Capital-- just fire up the burners and let the crud vaporize. I know that's not for everone, and that's fine. I treat my range like the tool it is and enjoy it every day.

We have a Bluestar 48 inch Platinum range. It is 8 years old now. We cook a lot. We season all of it-grates and flat surface. We use Blackstone griddle seasoning. I use a damp paper towel or microfiber cloth for any splatters. Does it look 100% immaculate? No.

I'm not all that concerned about it but just wanted to see what people were doing. The blacstone product looks interesting and seems to have excellent reviews. I was just thinking of seasoning it once to have an even base underneath. It seems to be getting seasoned little by little just by using it. We use a 16" wok regularly and that definitely spreads oil around the surface. Thanks everyone for the comments.

I'm not a crazy cook and use my BBQ & convection steam oven more than my burners, but not being able to keep my 48" Wold DF range clean was one of the reasons I got the Wolf Induction range when we built.

If I was the only one cooking, I had no problem keeping the gas range pretty clean, but others in my house aren't so careful and always managed to spill something. It is so much easier for me to quickly clean the Induction range after others have made their mess!

That is definitely a drawback of this type of stove. Aside from the rangetop my kitchen is spotless and gorgeous and as I said earlier I knew I was making a big tradeoff moving from a sealed burner stainless cooktop to the Bluestar. So I'm just trying to figure out what I can do to optimize the situation without it becoming too much of a chore. In the end it is what it is and I'll be fine with that.

Here is mine after 8 years. The grates need to be done again. Flat parts are fine. It is usually only the flat parts that get any kind of splatter on them. Nothing is going to stay perfect when you cook a lot. We've got scratches on the range. We wok on the left front burner and the stainless next to it has darkened. It is what it is. We do what we can but also do not want to be a slave to it. One thing we don't do is let it get disgusting.

@Clyde Kalvin Thank you! This is great to see and might tell me what I need to know. What I think I see in the picture is that the surface is all completely and beautifully seasoned. The grates and burners that you probably use the most, the seasoning has mostly been burnt off. Sometimes it's hard to tell from a picture but is that reasobly accurate? I'm also curios how often you use the blackstone?

After two rounds of seasoning with Avocado oil it's protected but still very blotched still as you can see in the picture. I don't mind seasoning once in a while but I've resigned myself to the fact this is what it is and llike most of you there's no way I'm going even try and keep it pristine. The next time I season it though I will try the Blackstone seasoning to compare the results. I see a potential advantage in how it's applied as it's much more viscous than oil.

You just might notice something else has changed since the original picture. The lower and upper grate that I cut in half was brand new before I started the seasoning process and you can see the difference in how unblotched those pieces are than the other five burners. Eventually I'm sure it will all look the same.