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Warmth the grill, roll up a paper towell and dip it into regular cooking oil, olive oil won't work, it burns to rapidly. 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 chill 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 steel wool. Or scrubbing vigour.
To loosen cooked in particles, heat your grill, be careful with this, PLEASE, get it to medium heat and throw on some ice cubes, when it melts and the grill is cooled, try using a compassionate pad with a pair of tongs. I say to be careful 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 daily towell dipped in oil, reseason. I am a cook and have to do this often at work. Just be careful, don't get burned and buy all means don't damage your grill. Contact me me if you need to.

You can't age stainless steel. Just like you can't sharpen stainless steel knives. Cast iron or carbon steel can be seasoned though. I'm apprehensive 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 humid cloth. I suspect each tome you heat it the residual will solidify and give you the surface you're looking for. Trustworthy luck.

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

It doesn't indigence seasoning it needs to be cleaned.

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

Stainless steel does not demand seasoning. It also makes a lousy griddle.