Not sure about the Chef King, but If it's similar material, (3/8" cold rolled steel), I can tell you about my Bluestar griddle that's been used daily for over a year. I've never used soap, and only used small amount water (when hot, as a de-glaze), a couple of times. Other than that, when finished cooking, and still warm, I scrape it with a flat spatula, or use this stainless drywall knife which works ideal! Then just a wipe with a paper towel.
In other words, I treat it as I do my vintage cast iron skillets....in time, it will become more and more non stick, and eggs will slide right off :)

Thanks for the photo and reply. I need to do a better job scraping - mine looks a little gunkier than that. I'm obsessed with cooking on it!

If you have a gunk build up, try he Scotch brite stainless scrubs ... they work great for getting back down to a smooth surface, but remember no soap, detergent or cleansers! oil or water only...

Here is a link that might be useful: SS scrubs

Thanks, I'll give it a try.