- Shipping Weight: 5 pounds
- ASIN: B000KEJS5E
Grandmama’s waffle iron
Interestingly, there was zero problem with the waffles sticking to the surface, unlike with Teflon-coated electric ones I’ve used which often had issues the waffles sticking, or the top and bottom of a waffle separating and needing to be pried out.
At first I thought the circular shape would be a disadvantage compared with the rectangular shape I’m used to, but actually circular was better: no need to spread the batter around into the corners when you pour it in. Also, with cast iron, if you put in a bit too much and it overflows out the edges, it is not a big deal as the whole thing is seasoned cast iron so the overflow bits wipe right off. Whereas with the electric kind, the overflow drips down onto the plastic case and gets baked on and can be a hassle to clean off.
When I seasoned it I went crazy: cleaned most wax off in sink with hot water and brush, burnt remaining wax off each side of each half on a red-hot burner for ten or fifteen minutes. Then allowed to cool, scrubbed with stiff brush, placed in 175C oven until fully dry, wiped all over with rapeseed oil (canola) using a baking brush, placed back in oven at 175C for two hours, then left overnight as oven cooled. This laid down a nice black patina and resulted in zero sticking. I used a baking brush to oil it before the first waffle, but that really wasn’t necessary.
The size looked small until I used it, then I realized it was just right.
My sole criticism is that the outside of the iron has a raised ridge along the outer edge of the outside surfaces that prevent full contact with the burner of my electric stove. This wouldn’t be a problem with a gas stove. But why make these unnecessary ridges? Removing them, or adding more ridges so that there are regular contact points, would be an improvement.
One suggestion: if you want to cook for a large group, get two of these. It would be easy to keep them both running at once, and seasoning two would not be significantly more work than seasoning one.
Fantastic waffle iron!
Before I bought this waffle iron, I looked at many other types of waffle makers out there (mainly electric). In the end, I decided to go the old fashion route and see how cast iron would work. I’m glad I did, as this waffle maker is really a joy to use and produces some really great waffles. People always seem amazed when I make waffles for them using this iron – don’t ask me why. It’s actually very easy to use and over the year or so I have owned it, it has built up a very nice black cast iron finish from use. The result is that it’s nearly non-stick and requires very little in the way of cleaning (I just lightly wash it off and dry it, then put a little oil on it so it doesn’t rust while stored).
Let me relate the waffle recipe I use and the method that I have found which works best. First the recipe. I use Krusteaz brand waffle mix as the foundation for my recipe. The following makes about 3 or 4 waffles:
1 cup Krusteaz waffle mix
1/2 cup water
2 tbsp peanut oil
2 tbsp brown sugar
1 pinch of salt (about 1/4 tsp)
3 to 4 drops of vanilla extract
Mix the above ingredients in a bowl with a whisk (whisk the egg first, then add everything else – the waffle mix last). Once mixed, pour the batter into a measuring cup (or some other cup) so it can easily be poured into the waffle iron.
Heat your cast iron waffle iron over medium heat until hot (I use a propane stove top myself, with the heat set to about 1/2). Give the iron a minute to get some heat into it.
The method I’ve found that works best is this: first, heat both sides of the waffle iron over the burner by flipping it over a couple of times – this will get some heat into the iron on both sides. Note that the waffle iron hinges; one side has a cross bar, the other side has a hook that goes over it. Which side is down influences how easy (or difficult) it is to open the iron.
The best position is to have the side with the cross bar on the burner, then pivot over the “hook side” from the top. However, what I normally do is heat the iron in reverse. In other words, I start by heating the side with the hook first. Then, once that side is hot, I flip the iron over (so that the side with the cross bar is now on the grill). Then I open the iron. The result is that the side with the hook (which now should be folded open & away from the heat) will be hotter. The “cooler” side (with the cross bar) is now heating up over the burner. This works best, since when you fold the iron back together (with the batter mix in the middle), it results in both sides being nice and hot. If you don’t do this, then you tend to end up with one side of your waffle being sort of under cooked.
In any event, once you get the hang of it, it will make sense and be almost second nature.
So, once the iron is hot, heat with the hook side down. Then flip over and open. The cross bar side will be on the burner and you are ready to roll.
Now take some soft butter or margarine (myself, I use “I can’t believe it’s not butter”) and smear it over both sides of the hot iron. The butter should sizzle quite rapidly and even smoke a bit, but not burst into flames or anything. You do want the iron to be pretty hot – mildly warm isn’t going to make it – but at the same time, you also don’t want the iron so smoking hot that it burns the butter or the batter. It’s a rather fine balance when it comes to the heat.
After quickly coating both sides with butter, the iron should be open, with one side (the cross bar side) still over the burner. Now pour the batter onto the side over the burner, such that you fill about 3/4 of the diameter of the iron. Note, the batter will expand and be squeezed as you close the iron and cook, so it’s important to avoid pouring batter over more than 3/4 of the iron.
Now close the top of the iron and squeeze the handles together a bit (be sure to use a towel, since this sucker will be hot!). Hold the handles together for about 5 or 10 seconds. A little batter should squeeze out the sides, but only a couple of drops at most. If any more than that comes out, then reduce how much batter you are pouring. The batter which comes out will usually burn, so you’ll probably want to knock it off the sides if possible.
Give the iron about 30 to 45 seconds or so, then flip it over to the other side and continue cooking. After a few more seconds, you should be able to peak into the iron by lifting the handles apart – this allows you to monitor the progress of the cooking. Note, usually one side or the other will come open, but not both. The side that won’t lift is usually the hotter side and thus the side where the waffle is cooked more.
If it takes much more than 90 seconds to cook your waffle, then the heat is probably too low. Once you get the heat right, the waffles cook very rapidly. Usually you pour, close and then a couple of flips back and forth and you are done in about 60 to 90 seconds I would say. It’s a fine balancing act between burning, cooking and under cooking. The best results are when the waffle cooks quickly, not when you have to leave it on the stove for any extended period of time. Typically the first waffle is a write-off, so if the first one doesn’t come out too well, don’t panic. Often times the second one will be better. When I first started using this iron, it took me a few tries to really get the hang of it and get used to the heat. It’s not a bad idea to make up some batter and do a few test runs in order to become accustomed to cooking with this iron.
Okay, once you get the hang of it, you should be able to turn out waffles pretty quickly. The trick is mainly getting the heat correct in the iron before you pour and then also making sure you heat one side up a bit hotter, which allows the side that is off the burner (while pouring the batter) to cool down to a temp which roughly matches the side which is sitting over the flame.
Assuming all goes to plan, then in a minute or so you should have a waffle that looks pretty good. Usually one side will be stuck a little, so you typically need a fork or something to help pop it out of the iron. As soon as it comes out, take some more butter and smear it all over the face of the waffle. Then take some syrup and pour it liberally over the waffle, such that it pretty much covers everything. Serve hot and enjoy!
Tip: if you really want to get fancy – and I know you do – heat up your plates in a 250 to 300 degree oven before you start cooking your waffles. There’s nothing worse than putting a fresh/hot waffle onto an ice cold plate. Plates in restaurants are hot when they arrive at your table not because of the food, but because they just came out of the oven The reason for this is because it keeps your food warm. Using this same trick at home will keep your waffles nice and toasty as well
Hope you enjoy the recipe.. my daughter Alana always gives it two thumbs up
getting started with it
My waffle iron arrived coated with parafin wax to prevent rust. I had to burn it off over the gas burner on the side of my grill outside for 25 minutes. Open it up and burn one side of each half then the other side. It smoked alot and dripped some, so it was a good thing I did not try that on my stove or in my oven. The first waffle stuck despite using lots of shortening (and dripping a greasy mess in the process), but once the iron got hot and I greased it a little more sparingly it worked fine without sticking. I look forward to the time when repeated use will nicely season the iron. You have to flip the whole thing over to evenly heat both sides during the preheat and cooking so have an oven mitt or towel handy as the handle gets hot. Though the diameter is only about 6-1/2 inches any larger may exceed the size of your gas eye and it would be too heavy. Note that it takes awhile to cook a recipe of waffles as a few minutes are needed for each one including flipping the closed irons over the flame. You will want the flames to just touch the iron. Cooking pancakes on an iron griddle would be a lot faster though you likely (as I do) occasionally have a special desire for waffles.
Cast Iron Lovers Will Treasure It!
One tip: SPRAY the waffle iron with non-stick spray between EACH waffle. This will help to ensure that they do not stick while you are still working on developing that beautiful black patina (or “seasoning”) to make it non-stick all on its own.
I can’t wait to use the waffle iron again! It worked just beautifully on our propane stove in our RV!
P.S., yes, I am one of the owners of the store that sells this product, but I like our customers to know that we actually USE the products we sell in our store so we know what we’re talking about when questions are asked!
smaller waffle iron
Great find! It does not come pre-seasoned, but has clear instructions on how to clean and season it. Also came with 2 recipes.
I’m happy with the seller. I recieved order confrimations and a tracking number when it shipped. It also came within days of ordering it. Very happy with their customer service.
Nice little waffle iron
The next day, I discovered the coating had liquified, but had not dripped off the waffle iron. It had re-solidified. I went to Home Depot and bought a big container of Goo Gone (which you can purchase on this site). It will take off tar, adhesives, gum.. you name it. I soaked the waffle iron in Goo Gone for 5 minutes, then took a wire brush and soap and scrubbed the waffle iron clean (with very little effort, most of it had dissolved). Then I stuck it in the oven to dry. There was absolutely no smoking, so I knew I had been successful in getting the wax coating removed.
When the waffle iron was dry, I coated it with Crisco – inside and out. I found some seasoning instructions online that differed slightly from the enclosed instructions. I set the oven at 250 degrees, and put the iron in for 30 minutes. Then I took the iron out and wiped it nearly dry. Put it back in for another 30 minutes, and then turned the oven off and let it cool in there.
The Seasoned pan was perfect. The next morning, I sprayed the pan with Olive Oil spray (Pam), and made a waffle. No sticking whatsoever.
Trust me… Goo Gone and a wire brush are the way to go.
I am in love with this little gadget that I plan to own for a long long time..
1) You need to prepare it before the first time you use it.
This means that you must bake it in the oven to remove the wax coating, then bake it some more with a good coating of shortening or oil to get it seasoned or everything will stick to it. I followed the included directions and have yet to have anything stick to it.
2) This item is not dishwasher safe and you should never wash it with soap.
When you are done using this item you wash it with water and a clean brush, then coat it with oil and put it away. If you are not comfortable with the fact that you never use soap on this and you put it away “dirty” (coated with oil) then you should not own any iron cookware. Stick to teflon, uh, if you can. Since mine is properly seasoned washing it is a breeze, even after my crazy experiments.
3) The handle gets hot
Wear a cooking mitt or use a potholder and be careful!
Once this was seasoned I made some amazing waffles with this. This is great if you like cooking like I do because you need to watch this. I use two burners to heat up both sides, then I join the two halves and add the waffle batter. I flip this every 30 seconds or so on a single burner until the waffle is done which I gauge by time, steam and smell. I burned and mangled my first few waffles but I got the hang of it. The handle does get hot so use a pot holder or mitt with this.
I also used this to make waffle patterned paninis which worked out well. I recommend this for people like myself who love to cook and are trying to steer clear from teflon.