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Awaken the grill, roll up a paper towell and dip it into regular cooking oil, olive oil won't work, it burns to without delay. While the grill is hot, repeatedly rub the hot greasy towell across it using a pair of tongs so you don't get burnt. For cooked in foods, try this then let it calm and try it again. Nice sounding range by the way. You can buy a scrubbing sponge pad. there is a sponge scrubbie at most stores. Don't use blade wool. Or scrubbing powder.
To loosen cooked in particles, heat your grill, be careful with this, PLEASE, get it to channel heat and throw on some ice cubes, when it melts and the grill is cooled, try using a soft pad with a pair of tongs. I say to be scrupulous because a ton of steam will roll of the grill and you could get burned. After this, you will have to bring it up to heat again and using the paper towell dipped in oil, reseason. I am a cook and have to do this often at toil. Just be careful, don't get burned and buy all means don't scratch your grill. Contact me me if you requirement to.

You can't ready stainless steel. Just like you can't sharpen stainless steel knives. Cast iron or carbon dagger can be seasoned though. I'm afraid all you'll get if you oil the griddle you have it's just burn. Try this though. Instead of scraping or cleaning the griddle wipe with a clammy cloth. I suspect each tome you heat it the residual will solidify and give you the surface you're looking for. Proper luck.

I would start using Olive oil on it every in days of yore I used it, the olive oil can sustain higher temps and should season quite well.

It doesn't have occasion for seasoning it needs to be cleaned.

First simple griddle well with hot soaping water then pretreated with vegtable oil, then each time you use it spray with your favorite vegtable spray- spam or crisco spary veg. oil; your'll privation to clean with hot soapy water at least once a week.

Stainless screw up one's courage to the sticking point does not require seasoning. It also makes a lousy griddle.