Professional 8-inch Cast Iron Waffle Maker Stove Top | 8 lbs Thickened Body, Quick Heating, Non-Coated Surface | Rustic Round Cast Iron Waffle Iron

Bought this is replace my cast aluminum one that never heated evenly, took forever to finish a waffle and at least once always destroyed a waffle. You do need to season it first. I wiped it with a thin grapeseed oil layer put it in the oven at 450 for an hour flipped it over and did another hour. Made waffles the next day and as you can see they came off the pan beautifully. It’s a little smaller than my old one but it’s still plenty of waffle and frozen leftovers fit well in a toaster. The reviews said the hinge is a problem and I can see why. It is not a fixed hinge so you do have to be a little careful opening the pan or the hinge catches which I feel is normal for this type of hinge. I’m a big fan of cast iron and this maker is a great example of why. It heats quickly and evenly. Clean up is very easy just dab out excess butter if you use it and you’re done. I’m hopeful the pan will last and I’m still avoiding all the toxic non stick coatings of the electric ones.

This item sticks even after seasoning the waffle maker for an hour. I only cook with cast iron and have never experienced one to stick like this even after seasoning. Also, the way the hinge goes together it’s extremely difficult to open. Which is even worse while it’s hot which makes it impossible to cook multiple waffles. I thought the other bad reviews didn’t have experience with cast iron, but I see that is not the case.

I didn’t find this cast iron waffle iron, it found me. No words exchanged. Just respect. This beast is not a “waffle maker," it’s a medieval food forge. Other waffle makers “plug in.” This one demands fire, grit, and the wrists of Beowulf. You don’t just cook waffles with this thing, you forge breakfast. I seasoned it with bacon grease, black coffee, and a hint of danger. First waffle? Crispy gold. Perfect pockets waiting to cradle maple syrup like precious cargo. My wife took one bite and began humming the national anthem. My children stood taller. My neighbor’s Prius, scared, backed out of the driveway on its own, quietly, and has yet to return. There are no buttons. No LEDs. No instructions. Just iron and destiny. It weighs more than my firstborn. When you flip it, the earth tilts 0.03 degrees. You don’t wash it. You wipe it down and whisper words like “legacy” and “heritage.” If you want waffles pressed by pure masculinity and molten glory, buy this. Actually, don’t buy it. Take up the mantle. Five stars. Will pass down to my descendants along with my flannel shirts, my ax grinder, and my unrelenting wisdom.

First off, anybody who is unfamiliar with cooking with cast iron needs to get some instructions on how to season it before you use it. The instructions that arrived with the pan *do* say that you need to season it before its first use, but does *not* provide instructions regarding how to do so. It’s not difficult, but it is *is* necessary. So the instruction sheet is the first reason why this item didn’t receive 5 stars from me. I used a canola oil cooking spray to coat the pans and then baked them at 500 degrees for an hour, let them cool, then repeated this two more times. Even after seasoning the pans, I continued to use cooking spray on each half for each waffle - maybe unnecessary, but I did *not* want my waffles to stick - and they didn’t. Having said that, my recipe didn’t have any fruit / chocolate chips etc. - and in my experience, these things can make sticking a good bit more likely. You also need to be careful about how you clean them so that you don’t remove the magic seasoning. Cast iron is prone to rust if it is not kept well seasoned. Second, legitimate Belgian waffles have a grid of squares that are larger and deeper - this iron has smaller squares and they are shallower than I’d like, and that was *almost* a deal breaker for me. That is the second reason that this iron did not receive 5 stars. On the plus side: I am able to use around a cup of batter per waffle - so there’s good room in there for waffles that are - albeit not as thick as I’d like - at least not as thin as some other makers. I have a Miele induction stove, so that is why I chose a cast iron product (instead of the cast aluminum product that I would have preferred) and for my stove, I set the burner at 7 out of 9 and preheated the first side for 3 minutes and then flipped the pan and preheated the second side for 3 minutes. Then I added the batter (enough to cover the bottom pan) and then immediately flipped the pan and let it cook on that side for 3 minutes. Then I flipped the pan again and let it cook for 2.5 minutes. This resulted in waffles that were crispy on the outside and fluffy on the inside. The waffles themselves? They tasted pretty amazing if I do say so myself, and I happened to have guests who raved about them as well. I froze the leftovers to reheat in the toaster. If you are interested, here is the recipe that I adapted from the internet: 🧇 Paul & Micha’s Cast-Iron Whole-Wheat Waffles Batter per waffle: Approximately 1 cup Miele induction setting: 7 Ingredients 2 cups (240 g) whole-wheat flour 1 Tbsp baking powder 1 tsp ground cinnamon ¼ tsp salt 6 Tbsp (85 g) extra-virgin olive oil (original recipe: melted butter) 2 large eggs, room temperature 2 Tbsp (25 g) packed brown sugar 1¾ cups (420 ml) buttermilk or whole milk including 1 Tbsp + 2 tsp fresh lemon juice 1 tsp pure vanilla extract Prepare the soured milk I add the Tbsp of lemon juice to the measuring cup and then add the milk to make 1 cup. I repeat this process adding the 2 teaspoons of lemon juice to the 3/4 measuring cup and then adding the milk to make 3/4 cup. Stir and let stand for about 5 minutes before using. Make the batter In a large bowl, whisk together the whole-wheat flour, baking powder, cinnamon, and salt. In a second bowl, whisk together the olive oil, eggs, and brown sugar. Whisk in the soured milk and vanilla. Pour the wet mixture into the dry ingredients and whisk gently, just until combined. Don’t try to make the batter perfectly smooth; small lumps are fine, and overmixing should be avoided. Preheat your cast-iron waffle maker Place the closed waffle iron on the Miele induction cooktop and set the burner to 7. Preheat the first side for 3 minutes. Flip the entire waffle iron and preheat the second side for 3 minutes. The iron is now ready to cook. If needed, lightly spray each half of the waffle iron with canola cooking spray. Cook each waffle Pour approximately 1 cup of batter into the center of the hot iron, distributing it sufficiently that closing the iron will spread it toward the edges. Close the iron and immediately flip it. Cook the first side for 3 minutes at setting 7. Flip the entire waffle iron. Cook the second side for 2½ minutes at setting 7. Open the iron and remove the waffle. It should be deep golden brown and crisp outside, with a fluffy interior. For subsequent waffles, keep the Miele at 7 and continue with the same 3 minutes + 2½ minutes timing. There’s no need to repeat the six-minute preheat unless the iron has been allowed to cool substantially between waffles. Keeping them crisp If you’re making the entire batch before eating, place finished waffles in a single layer on a wire rack in a 200°F (93°C) oven rather than stacking them. That lets steam escape instead of softening the crust, which is also the method specified in the original recipe. Leftovers can be cooled completely and frozen for up to 3 months, then reheated directly in a toaster. The magic numbers: 7 • preheat 3 + 3 • ~1 cup batter • cook 3 + 2½. 😋🧇

This is exactly what I was looking for—a non-toxic waffle maker that does the job without compromising my family’s health or the taste of delicious waffles. It’s sturdy and heavy, as expected for cast iron. If you’re new to cast iron, give yourself a little patience—you’ll get great results with practice. I recommend brushing it with oil (I use avocado oil) before adding the batter. It does take a bit longer than an electric waffle maker, but it’s absolutely worth it. I use it on an electric stovetop with no issues.

Worked great! Soon as I got i burned it in some hot coals for 2-3 hours because It kinda smelled a little like paint. Then afterwards I added some beef tallow and baked it in the oven at 400 for 45 min. And has been working super well. I use real butter then add the batter and waffles. And they have not come at all close to sticking.

Didn’t like this, doesn’t open easily, so can’t just open and get your waffle out. It’s also heavy being case iron, the hinge makes it unusable.

Por fin unos Waffle ricos hechos con amor y buena calidad es un sartén excelente