Six pieces you'll actually use, rather than a fourteen-piece kit where half of it stays in the bag. Three spatulas covers turning, moving and pressing; the scraper chopper does both jobs a flat top needs; the two bottles hold oil and water.
That's the whole working set for a griddle, and it's the right size if you already own tongs and a brush.
Fill one bottle with oil and the other with plain water — a squirt of water on a hot plate steams the residue loose so the scraper takes it off in one pass, no chemicals near the food. Use the widest spatula for anything you've just pressed and the narrow one for eggs. Dry them after washing rather than draining, which is where stainless picks up spots.
