I just got a 48 inch rangetop with a 12 inch griddle and I am in love with the griddle! I seasoned it following the manufactures recommendations but I am wondering how to get a nice black patina on it like you see in on most cooking shows. I so want that non stick flavorful surface to cook on! I know that a restaurant griddle gets a whole lot more use than mine, is it just a time thing to build up the patina? Any thoughts are greatly appreciated.