****** - Verified Buyer
4.5
Ok, I have no basis of comparison for waffle irons as I’ve never used one. But, this waffle iron made the best Belgium waffles. I’m a first time waffle maker (don’t even make pancakes) and I love Belgium waffles. I do know my way around a kitchen and the last thing I wanted was another plug-in kitchen appliance, so I decided to try this cast iron version - plus, I’m crazy about heart-shaped foods - biscuits, muffins, cookies, etc. What I discovered is when this waffle iron is used correctly, you get delicious waffles (crispy on the outside, fluffy and soft on the inside), nothing sticks, and cleanup is a breeze.If you’re having sticking issues, it’s most likely that the temperature setting is too low and/or the waffle iron isn’t coated well before pouring the batter. Standard waffles use 375°F. I used 400°F as I was making Belgium waffles. I looked up a couple of recipes and modified a gluten free version. It definitely was not a thin batter and I used ~½ cup each time.My first waffle burned because I used butter to coat the waffle iron - rookie mistake! I switched to ghee; any high temp, neutral oil like sunflower oil works. After preheating the waffle iron to 400°F on both sides, using a silicone pastry brush to make sure every nook and cranny is thinly coated w/ ghee, pouring ½ C batter in the center and spreading it slightly, then closing the waffle iron, I flipped it on my induction stove and let it cook for just under 2 minutes. Then I flipped the waffle iron over and let it cook for 2 minutes. The second side needs a touch more time because it cooled while the first side cooked. The waffle fell cleanly out once cooked - not a drop of batter stuck! Cleanup consisted of wiping it down w/ a thin coat of oil and hanging it on my pot rack.To keep your waffles crispy and warm while the others cook, place them separately on a wire rack in a 175°-200°F oven. Do not stack them as the steam that accumulates between the waffles will make them soggy.This waffle iron doesn’t make the thick Belgium waffles you get at your favorite breakfast diner, but they’re every much as tasty. On the plus side, it takes very little space to store and will last forever if properly taken care of. I topped my waffles w/ warm butter and dark maple syrup, a dollop of whipped crème français, and a bunch of fresh strawberry slices. I could not be more pleased and now can have waffles any time I want.٩(^ᴗ^)۶
