The hot plate needs to be broken in or ‘seasoned’.
You need to slowly melt a tablespoon of some high flashpoint oil on the plate, using a wooden spoon to coat the surface completely. I use corn oil, but peanut oil, canola, crisco, butter, or lard should work just as well. Make sure the oil you choose is not salted or flavoured. You want the plain stuff, no salt. It is important to not use too much oil otherwise you will be disappointed with the results.
Remove plate from heat and let it cool. With a paper towel, coat and rub the fat into the metal completely, Then wipe off the excess fat. If you feel the amount of black showing on the towel is excessive, then repeat the process.
Avoid soap and abrasive scrubbing. Simply wipe or rinse the pan clean, dry it thoroughly on a warm burner, and rub it with a light coat of oil.
As soon as you season and start cooking on the steel plate, it changes from shiny silver to brown and blotchy. The blotches are a sign that the pan is building up a slippery patina, which will help it become increasingly nonstick. The blotches and nonstick capability may initially wax and wane, but with use, the plate cooking surface will gradually darken and become more uniform in color.