How to Season Your Griddle

This is how you season your griddle - I'd actually venture to say ANY griddle, but your results may vary from brand to brand. This is how you season our griddle, the Razor Griddle.
I've been working through this technique, refining the timings over the course of the 8 or 9 griddles I've set up over the years. And this, I think, is by far the best methodology.
The key points:
1) Heat it until the bare metal changes colour
2) Make sure you have a good wad of paper towels
3) Oil selection - Something with a decently high smoke point, and low in saturated fat. I like grapeseed oil and avocado oil
4) Multiple rounds is key. I also like the griddle to cool down significantly before I start the next round.
5) You're aiming to coat it evenly and THINLY. In this case, less oil is better than more. If you add too much, be sure to wipe as much of it off with paper towels as you can.
I mention in the video, cook onions on the griddle - it helps develop the flavor and lock it in - your griddle's seasoning imparts its own flavour, and onions are a fantastic foundation.
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