Start with two long spatulas, a scraper, two squeeze bottles and a melting dome. Add a smash press, a cover and extras later, once you know what you cook most.
Why do you need two griddle spatulas?
Almost everything on a flat top is moved with two spatulas at once. One holds, the other lifts. You use the pair to chop and toss fried rice, to fold an omelet, to flip a large pancake or to slide food to a cooler zone. Look for a long, wide blade with a straight front edge that sits flat on the cooktop, and enough stiffness to press down on a burger. A handle with a bit of length keeps your knuckles away from the heat. Many cooks add a slotted spatula later for draining, but a solid pair is where to start.
What is a griddle scraper for?
A scraper keeps the cooktop clean between and after cooks. While the griddle is still warm, you push stuck bits and excess grease toward the grease trap with the flat edge. That keeps old food from burning onto the next batch and protects the seasoning on the surface. A scraper with a wide blade and a comfortable grip makes the job quick. Some spatulas have a sharp enough edge to scrape, but a dedicated scraper is faster and saves the edge on your spatulas for cooking.
What goes in the squeeze bottles?
Two bottles cover most cooks: one for oil and one for water. The oil bottle lets you put a thin, even layer exactly where the food is going, instead of pouring. The water bottle is for steaming under a dome and for loosening stuck food during cleanup. Many cooks add a third for sauces or a butter mix. Clear bottles make it easy to see what is in each, and labels or different colored caps save mix-ups in the middle of a busy cook.
When do you use a melting dome?
A melting dome traps heat and steam over a small area of the griddle. Put it over a burger to melt the cheese in under a minute, or add a splash of water under it to steam vegetables, dumplings or eggs. It also keeps food warm while the rest of the meal finishes. Pick a dome sized for what you cook most: a smaller one for a single burger, a larger one for a batch. A handle that stays cool enough to grab is worth looking for.
How do you clean a griddle after cooking?
Clean it while it is still warm, not hot. Scrape everything toward the grease trap, then squirt a little water on the surface and scrape again. The steam lifts what is left. Wipe the surface with a folded paper towel held in tongs, then spread a thin layer of cooking oil over the whole top to protect the seasoning. Avoid soap on a seasoned griddle unless the maker says otherwise. Empty the grease trap once it has cooled, and cover the griddle when it is stored outside.
What can wait until later?
A smash press, a griddle cover, a basting cover, a thermometer and a tool caddy are all useful, but none is essential on day one. Cook a few times with the basic kit and you will know what you miss. If you smash a lot of burgers, a press is next. If the griddle lives outside, a cover is. Buying the basics first also helps you avoid kits full of pieces you never use. A short list of tools that work beats a large box of tools that sit in a drawer.