How often should I season my Blackstone griddle to maintain its optimal performance? Is it advisable to consider factors such as frequency of use or the types of foods being prepared? Should one rely solely on visual cues like discoloration or stickiness that may indicate a need for seasoning? What about the effects of varied cooking techniques—do they necessitate more frequent maintenance? Moreover, is there a difference in recommendations for those who use their griddle for high-heat searing compared to those who prefer low and slow cooking methods? Could the surrounding environment, such as humidity and temperature, influence the seasoning process as well? It’s perplexing to decide if one should adhere to a strict schedule or adopt a more intuitive approach that aligns with experiential observations. Ultimately, what constitutes the best practice for ensuring a long-lasting, non-stick surface that fosters culinary excellence? There seem to be myriad considerations that could affect this decision.