Cast-iron waffle maker secrets?

[redsix]

Sorry to highjack the thread but it seems to be around the same topic.

First of, happy new year to everyone. I've been a user of a pair of Rome cast iron waffle irons and have had excellent success for years from first use. However, after moving to a new home and not using them for several months (they got "misplaced" along the process...) they now stick terribly! Have not been able to make a waffle since...

I even tried seasoning it once more over the existing one but they still stick and just split in half when I (forcefully) try to open the 2 halves. What could have happened? I'm trying to use the same recipe which gave such good results before. Should I just strip the things down to bare iron and start over? If so, how to tackle that?

Thanks in advance and happy waffle making!
Paulo from Portugal

Try putting a little extra oil in your mix.

 

[pcspinheiro]

Thank you very much for your reply, but I'm using the exact same recipe that gave excellent results before, and for so long...More oil would be unhealthy at best... I even tried greasing the iron with more oil before putting the batter in, but they still stick like crazy, won't come off at all unless soaked in water and scrubbed with a plastic brush.. This is driving me nuts, and the kids sad for not getting the wonderfully crisp waffles they so enjoyed, so at this point I think I may just get me one of those dremmel steel brushes, go medieval on the things and start over from bare iron...

 

[redsix]

Thank you very much for your reply, but I'm using the exact same recipe that gave excellent results before, and for so long...More oil would be unhealthy at best... I even tried greasing the iron with more oil before putting the batter in, but they still stick like crazy, won't come off at all unless soaked in water and scrubbed with a plastic brush.. This is driving me nuts, and the kids sad for not getting the wonderfully crisp waffles they so enjoyed, so at this point I think I may just get me one of those dremmel steel brushes, go medieval on the things and start over from bare iron...

I assume the iron is hot when you add the batter and you seasoned it in the oven? I assume that you can put it in the oven to season it.

 

[pcspinheiro]

Yes, the iron is hot when I put the batter and yes, they have been seasoned in the oven with flaxseed oil several years back when we still lived in Denmark... the first time the waffles got all attached to them I tried a new round of seasoning on top of the existing one, but that didn't help... maybe they got washed improperly or stored wet by the wife before we moved and the coating got damaged? She's not very aware of the care for cast iron, despite my efforts...They still look black all over but now that I think of it, it's probably a duller black than I remember, as it used to be shinny... I don't know if it's really worth it trying to season again, but it is a lot less work than striping to bare iron and do it all over (plus the oil smoke will leave the kitchen with a nasty fishy smell...). I will give it one last try and post back the results, if not satisfactory, then medieval it is

 

[BBQJOE]

Since your waffelator appears to be needing a complete rework, if it was me, I'd try cooking a steak in it.
I've always wanted to try that, and then maybe make up seasoned or herbed butter to spread into the little waffle squares!

 

[chefsdreams]

wow, you guys must really like waffles. i mean, if i had that kind of trouble, i'd move on to some other food. crepes are easier to make and the clean-up is easier as well. and anything you can put on a waffle, you can put in a crepe.

 

[wadefux]

This thread is almost 9 years old and its still interesting to know that I wanna get a cast iron waffle pan. Lol. I have been looking all over the internet for a moderate priced pan. But I am still unsure if I wanna get a stove top or electric.

pcspinheiro* I have not used a waffle pan before. But has been using a cast iron wok ever since my 3rd teflon pan starts to peel.
Cast iron wok stick to anything cold and, if not pre oiled its like a skinning machine. I have to scrape every inch of it.
So, first heat up the pan evenly. As soon as it start to smoke, turn off the heat and start rubbing oil onto all the cooking surface. Use any oil that you cook, preferably those that can withstand high heat. Then leave it there till it cools before you start cooking. Also, make sure the batter is warm before spreading it in.

chefsdreams* to me cast iron is the second best from ceramic coating, way less poison from teflon coating or aluminum.

"my 2 cents"

So which is better stove top or electric?

 

[Victoria-nola]

This thread is almost 9 years old and its still interesting to know that I wanna get a cast iron waffle pan. Lol. I have been looking all over the internet for a moderate priced pan. But I am still unsure if I wanna get a stove top or electric.

pcspinheiro* I have not used a waffle pan before. But has been using a cast iron wok ever since my 3rd teflon pan starts to peel.
Cast iron wok stick to anything cold and, if not pre oiled its like a skinning machine. I have to scrape every inch of it.
So, first heat up the pan evenly. As soon as it start to smoke, turn off the heat and start rubbing oil onto all the cooking surface. Use any oil that you cook, preferably those that can withstand high heat. Then leave it there till it cools before you start cooking. Also, make sure the batter is warm before spreading it in.

chefsdreams* to me cast iron is the second best from ceramic coating, way less poison from teflon coating or aluminum.

"my 2 cents"

So which is better stove top or electric?

I'm a long-time cast iron devotee and have never trusted teflon pans, it turns out for good reason. Don't use aluminum either. afaik ALL electric waffle irons are teflon, don't know what is true now that teflon has been outlawed. But because they always used to be teflon, I have long wanted a castiron stovetop waffle iron and finally got 2 a few weeks ago, on sale I tried them out this afternoon for the first time, had mixed success, and looked up tips on the web, here I am. I will definitely say, the directions that come with the iron are sketchy at best. The iron needs to be hot before the batter goes in. It will take about a cup of batter to fill the whole thing. I had much better luck when the iron was fully warmed up so next time I'm going to warm the iron thoroughly, then put on the new oil for cooking (I use coconut oil for high-temp stuff). I started the batter off at a med-high gas flame so that it sizzled when I put in the batter, and it would have gone better on this last one if I'd made sure that both sides of the iron are fully heated when the batter goes in. My last one was almost perfect, just a small spot stuck. And, I had to cook it significantly longer than the directions say, and than other posters here say. I'm sure at least 3 mins a side. It's a learning curve.

As to why people would go to all this trouble, well... if you like the texture of a waffle, nothing else comes close. But imo you'd need to use this iron a lot to get the technique perfected so that it wasn't frustrating. But also, waffles can stick in electric/teflon irons as well.

 

[Victoria-nola]

I just found this source, it is highly detailed step-by-step instructions.
http://www.weirdstuffwemake.com/sweetwatergems/food/castironwaffle.html

 

[HamsterStyle]

Sorry for the thread revival

Guys, the secret to cast iron, any cast iron isn't in the recipe, the heating element used, or even the seasoning. It's in the temperature patience. Preheat your waffle iron on low-medium heat for 5-6 minutes per side. I test to make sure its warm enough by flicking a couple drops of water on it. If it sizzles and boils right off, it's ready. If not, just wait longer. Remember. Patience. Once it is ready, oil it. I use Pam for the convenience. Add batter. Wait about 10 seconds then flip it. Wait til it's done and pull it out of the iron. In between waffles it is important to let the iron heat back up for a minute or two.