Heat the teppanyaki to 250 degrees Fahrenheit the first time you use it after installation to loosen factory-applied protective coatings. Turn off the griddle when the coating melts and clean the surface with a commercial cooking surface cleaner. Rinse the griddle top well before seasoning.
Season the teppanyaki griddle surface before cooking. Heat the griddle to 300 degrees Fahrenheit. Rub 1 oz. of vegetable oil per foot of griddle space with a soft cloth into the cooking surface of the teppanyaki. This seals the surface and helps to make it non-stick. Wipe away excess oil and repeat until the cooking surface appears shiny.
Preheat the griddle 10 minutes before cooking to 10 degrees Fahrenheit lower than the same temperature on a conventional griddle.
Cut up the food prior to cooking and do not cut directly on the teppanyaki cooking surface.
Place the food onto the preheated surface toward the back of the griddle. Cook the food as you would on a griddle, but keep it moving to avoid blocking a temperature control sensor under the surface.
Rub a griddle stone over a steel teppankyaki surface or a griddle scraper over other surface materials to remove stuck-on food.
Clean the surface with commercial cooking surface cleaner and rinse well.
Rub a light coating of vegetable oil over the surface of the teppanyaki to prevent rust when not in use.