I do the same thing as wekick. I rinse them in hot water and either dry with a paper towel or place on the burner until it's dry. Then I wipe a small amount of oil on the inside. Since I have 2 skillets that I stack I place a paper towel inside. None of mine came with instructions to season after each use. If by chance you scrub it with soap and remove the seasoning then you'll have to redo it. If you have burned on particles of meat just use some kosher salt and a plastic scrubber and scrub. My kids gave me a Lodge pre-seasoned skillet last year and that one is my favorite. It just seems to have a better seasoning than the ones I did myself. I have 2 Le Creuset enameled cast irons Dutch Ovens. I bought mine at the Le Creuset outlet and saved a bundle. But I also have 2 Martha Stewart enameled cat iron Dutch Ovens that I bought at Macy's and the quality seems the same to me. I even like the fact that the lids on Martha's are dimpled on the inside so that the moisture that condenses on the lid drips back into the pot and doesn't run down the lid onto to the counter when you lift it up. Macy's frequently puts them on sale for 40% to 50% off. That's a great buy. Here is a link that might be useful: Martha's Dutch Ovens

So, the range top is easy to keep clean, but not easy to keep spotless. I wipe splatters/spills pretty quickly with a wet paper towel, and then use barkeepers friend for occasional stuck/burnt spots. That said, I'm learning to get used to the look of well used appliances, which is tough for me because I am generally the guy that wants everything to look new forever. This appliance will from the kitchen, but not when looking down on it while cooking, if that makes sense... Basically, the stainless front rail, and visible front of the stove are easy to keep new looking with regular cleaners, but the beaded steel top itself, while clean, will show signs of use pretty quickly. The barkeepers friend will make it look great, but not new. We have a few scattered brown spots (tiny) here and there that just won't come off. That said, it doesn't look gross - just used. Even my old ceramic top had some spots you couldn't quite get off, but the black background color made them harder to see.

I have a 48" Bluestar with a griddle and a grill, so only 4 burners. In my prior house, I had a Gaggenau gas top with 4 burners, so for me, I wasn't losing anything. I hardly ever use all 4 burners at once. (In my new house, I also have a Gagg. combi steam oven and that can serve the function of a burner, especially in terms of things I might have done on a cooktop, such as veggies, hard-boiled eggs, etc.) I like the built-in griddle - it has seasoned up nicely and has developed a nice patina (much like a wok does). The heat source underneath extends continuously from front to back - there isn't a gap as you would get with a removable griddle set over two separate burners. Because it's built in, you can set the temperature - up to 550 F. (At least you can on the Bluestar, don't know about Wolf. You can also set the temp low - below 200 and use it as a warming plate. Clean up is easy. I use a metal spatula to scrape bits and pieces off, but since it's seasoned, I've had nothing stick. With the overhead fan running, I put a couple of water soaked paper towels on top before I turn off the heat - just turn it down a bit. Steam will billow up - that's why you need the fan running. With tongs, I swish that around to get excess grease. Wipe dry. Add a tiny bit of canola or peanut oil, rub it in, and turn off. That cleans it up and maintains the patina. Takes longer to type about it than to do it.

I actually looked for a stovetop with the griddle, for my bigger family. You probably have a "bridge" element that spans two spots and the griddle goes over that. Start it out about mid range temp (you have to adjust the burners so they work together) I found the high temp was way too high. I also found that it needs oil or I use shortening to prevent food from sticking. Also, just a heads up, mine was uneven when I initially put it on a level surface, but DH adjusted the corner feet which screw in. If you have a smooth cooktop, also double check every time you use the griddle, for burrs on the feet that could scratch your cooktop. If you do find a burr, I would try removing it with a very fine sandpaper or even an emery board. I love mine, makes great pancakes (8 at a time, 3-4" size) :) HTH Fern76