If the cooktop on the griddle isn’t stainless steel, you must season the cooking surface before or after each use to build up a protective layer against rust and prevent food from sticking. And, it’s a good idea to season your stainless steel griddle tops regularly, too, for the non-stick benefits.
Any oil with a high smoke point (425-450 degrees Fahrenheit and up) is a good choice for griddle seasoning. Examples of this are coconut oil, palm oil, avocado oil, and grape seed oils. Avoid low-smoke point oils like olive oil because they can burn quickly and create carcinogenic smoke.
Griddle cooking is relatively healthy because you don’t have to use that much oil, and rendered fat flows to the catch basin instead of seeping into your food. And, you won’t experience any fatty drippings falling onto open flames as you would with a gas grill. Those drippings produce carcinogens when they vaporize, so taking them out of the equation qualifies as an additional health benefit.
Most griddles have a temperature range of 25-550 degrees Fahrenheit.
This depends on how frequently it’s used and how well it’s cared for. Cleaning it frequently and covering the cooktop when not in use are your best defenses against rust. It’s important to note that stainless steel flat-top grills are much less prone to rusting than their cast iron counterparts.
It’s possible to cook using zones on a griddle, but the temperature difference won’t be as pronounced as what you’d expect from a traditional gas grill with heat-zone separators. But, you’ll still be able to keep food warm in the indirect zone while you continue to cook over direct heat. The zones can be arranged either as right and left or inner and outer, depending on the shape & size of your griddle.