I don't know about the Bluestar, but if it's cast iron and that large, it's bound to be heavy- probably not too heavy. Also, porcelain will take a seasoning- just like the burner grates. I have several griddles (actually 3). #1 is 1/4" thick carbon steel- it's big and heavy and has a stainless housing to hold it and a drip tray at one end. American range made it- expensive. #2 is thick aluminum with a good non-stick finish- it was maybe $80 and has a shallow drip tray around the perimeter- that unfortunately takes up surface space #3 looks like the bluestar only is wider (14") x24 and is also aluminum/ non-stick. It's width allows for bigger pancakes! I think Jade made it- expensive- I think they make several models and sizes- I bought the largest. -------------------------------------------------------------- But #2 is the one I use all the time. It works great and spreads the heat evenly- covers two burners and is easy to use and clean and store. It's the chefs design maxi griddle. Like I said before, I wish it had a smaller drip channel. IT IS also available without the non-stick coating. I do have a french grill plate that is porcelain cast iron- mine is square and covers only 1 burner- takes longer to heat than aluminum. Le Creuset also makes a Cast Iron 'Bistro Grill Pan', 12-2/3-Inch - round. Really the 'best' depends on what you use it for. If it's pancakes , I think aluminum does a better job- more even heating. If it's eggs and bacon or melted cheese sandwiches, I don't think it matters much. Here is a link that might be useful: maxi griddle

I think you should indulge in some (well, a lot) of bacon. Cooking something with an excess of fat should help re-season the griddle. Alternately, (and I know nothing about the griddle) take it out and re-season in the oven like you would a cast iron skillet with shortening. That's my $0.02.

Most people who have the RNB griddle don’t seem to complain about cleaning it. The Platinum oven is what it is because it is designed with all of the heat from the back, no bottom element. That hasn’t changed. The Platinum has basically an overlay griddle. If you don’t mind that, just get an RNB with all burners and get an overlay that lifts off to clean.

I have two ranges on two different corners of the kitchen. For 36" RangeTop, I already have a 48" Jenn Air vent, vented outside. I purchased a 48" hood from craigslist 6 years ago, but ended up getting 36" RangeTop. Now trying to upgrade it to 48". See pictures. I really LOVE open burners on American Range. I almost don't use burners on Wolf. Wife is starting to say about wolf, "Why does it take so long to boil water." So next RangeTop I get, I want with open burners. I just called BlueStar. They use 1/4 inch Cold Rolled steel, which needs to be seasoned. They use U shape burner with angle iron on top to disperse the heat. They sent my question to engineering to figure out the normal temperature difference. I'll post here when I hear back from them. I also called Capital. They use 1/2 inch Cold Rolled Steel with U Shape burners. Nothing underneath to disperse the heat. They will forward my question to engineering as well :). EDIT: I called American Range and they also use 1/2 inch Cold Rolled steel which can be seasoned.