I have the Partner 22x12 griddle for my Partner 22 Stove and use it a lot. I mean a lot, as I usually go out for months at a time. I use it for steak, ground meats like burgers and sausage, veggies like onions, asparagus, and potatoes, and for grilling/toasting muffins and bread. A lot of easy-over eggs and scrambles, too.
I haven't had problems with sticking and wonder if, like
@Boort suggested, it's because I always let my griddle warm up while I'm preparing my food.
I use virgin olive oil a lot when cooking over lower temps. Some, not all, olive oils are quicker to burn and smoke than regular vegetable oil because they have a lower
smoking point. Unrefined canola oil is even worse and can cause a lot of burning/scorching. I also use a lot of saved bacon grease for certain things, and a lot of butter. I rarely crank up my heat way high for certain oils or butter and will often turn one of my Vollrath aluminum sauté pans upside down over whatever I'm cooking to help cook through trapped heat and moisture 'cause I'm always cooking outside.
I know you asked about cooking, not cleaning, though I think cleaning a griddle right is a big part of it cooking right. I never use coarse or harsh steel wool that might scratch my aluminum. Maybe softer brillo pads would work well, dunno, but having a surface that is scratched up is going to make food stick more than if your surface is smooth and seasoned. I never have to boil my griddle or pans or boil water to pour on them to get 'em clean.
Best way I've found to clean my griddle and sauté pans is to not let anything stay in the pan and dry after cooking. I turn a regular metal spatula over and clean up whatever is left from cooking while the surface is still warm, add enough water to just cover the surface, add a drop or two of
biodegradable dish soap, and leave it over lowest heat possible while I eat. If the griddle was pretty hot, just let it warm the water and turn your propane off.
When I'm done with my meal, it's always been an easy task to drain the water and use a green 3m sponge to wipe it clean. Sometimes it reduces the water enough you can wipe it out with a paper towel. Every once in a while I'll use a
red 3m scuff pad, which is a little more coarse, but I still never use metal scrubbies on my aluminum. Both griddle and sauté pans stay clean and smooth this way.
When basecamping backcountry I keep a 5gal bucket with a snap on lid for slop water that has too many food particles in it, instead of dumping it and potentially attracting critters or contaminating ground water.
Hope you get it figured out. I love my Partner griddle.
