Rome's #1100 Old Fashioned Waffle Iron, Cast Iron | Rome Old Fashioned Waffle Iron - Classic Cast Iron for Perfect Waffles

For over three years, I planned to buy my very own waffle maker. I finally own one, one of the Rome Old Fashioned Waffle Irons. I love fresh Belgian waffles and longed for the ability to have them any time I wanted. I looked at big name brands on electronic waffle makers; including those, that multi-tasked making not just waffles but panini, etc. I had one of those type bookmarked for over a year and thought it might be the one. I changed my mind when I saw a type of non-stick copper griddle that Nostalgia Electrics sells, the GD20C, that caused me to select a Rome Old Fashioned Waffle Iron knowing it was the best for me.I bought one of the Nostalgia non stick copper griddles with warming tray to use with it and get much more use out of it. My spouse and I can fit our Rome Waffle Iron’s small size on our griddle, also make vegetarian soy Morningstar bacon and eggs next to it, and still make ourselves waffles. With the Nostalgia Electrics griddle’s warming tray, we can place our finished waffle in to keep warm while we cook our other waffle on holidays and weekends.Since it is cast iron, we can also use it outdoors in our back yard on weekends when we sometimes make wood smoked vegetarian breakfasts on our rolling fire pit. We gather wood from our trees we have trimmed. This we stack up in a spot in our backyard that is stone so we do not hurt the plants. We stack it decorative, making it look like a giant beaver dam that is up on land. This wood dries and we continually have ethical wood at the ready to cook outdoors with when we feel like it. I even make my own charcoal.I visited some people in Malawi, Africa and while I was there they showed me they made their own charcoal. These people did all of their cooking outdoors. Before this, I had no idea I could make my own charcoal. If you have a yard and want to gather ethical wood for a vegetarian barbeque I advise instead of purchasing wood you take some ethical wood trimmings (do not cut down a tree, you may have to wait until your pile of sticks/twig trimmings is large enough.) I gathered and pruned mine in my yard for over a year before we even bought our firepit. That is how we continually have enough wood because I spent a few years batching those twigs up in my yard before I purchased my firepit. Instead of buying a log rack my spouse and I constructed what resembles a giant beaver dam on our own land and one that is not in water so it looks unique. When I look out my back window I sometimes almost expect to see a giant 14 foot tall beaver with a paddle tail and a twig in his mouth, our wood pile is that cute to me. Since we have so many smaller pieces of wood, this would not have been the most logical best choice for us. We use our Works Jawsaw to cut the larger pieces to size. This is a very safe chainsaw and I can even cut wood sitting down with it. We oil it with high grade vegetable oil since we cook with it. When I trim I believe in the use of vegetable oil as it lubricates the cut made on the tree giving it helpful emollients. I never use machine oil when pruning.If you are interested in making your own charcoal it is very easy. Just let the fire extinguish on its own safely, make sure a spark screen is over it. This must be done overnight since it takes a while. When it is cool sift it. Homemade charcoal is what remains after the sifting. I sift my ash and coals with my spark screen. I repurpose snack bags, for example, organic corn chip and Cheeto bags and taking a funnel I fill these with the sifted homemade charcoal. I heat seal the filled bags of charcoal with my Foodsaver vacuum sealer. This is fantastic charcoal, better than any I have ever bought, and smells amazing and works great. Any person with a yard and an ethical wood fire can do something similar.I use my fantastic waffle iron in my back yard also as a type of pie iron, besides making waffles. I make homemade funnel cake mix and I can put this and homemade pizzelles mix in it. It has both indoor and outdoor uses for me.I can use it as a panini press when I make my paninis, turning it upside down and searing my vegetarian panini. As a result of buying my Rome Waffle Iron I no longer want a panini press, nor electric waffle maker nor pizzelle maker. My Rome Waffle Iron does it all, it is that fantastic! I appreciate the cast iron nature of it immensely and this is why I multi task it so much I am certain.These are so decorative! When mine is not in use I place it in my dining room on top of one of my mini heaters that looks a bit like a woodstove with a fake fire look-note these have very plastic looking legs that are only formed on one side, one of the AKDY 16" Retro-Style Floor Freestanding Vintage Electric Stove Heater Fireplace AK-ND-18D2P (Vintage Red) that are available new on Amazon. I recommend these little fake woodstove heaters with reservation. Do not expect these little electric woodstoves to look just like a woodstove or fireplace, they do not. But if you are okay with that as I am then these are adorable. The knobs do need to be painted with clear coat nail polish so they do not discolor over time. My waffle iron sitting there on mine in my dining room looks a lot like an old fashioned bed warmer from the 1800s and I look at it each time I eat in my little dining room unless it has just made waffles and is on my griddle in my kitchen of course. To make my wood stove much more realistic to me most mornings I take my Adaptive Sound Technologies Sound+Sleep SE Special Edition Sleep Sound Machine, White Noise Machine from my bedroom, and hiding it next to my woodstove set it on the sound of a fireplace to make my mini stove seem to come alive with the crackle of very realistic fireplace sound effect.These Rome Waffle Irons are so well made they ship with a lovely small folio type tag that is tied with twine that has recipes inside and gives instructions on how to season these waffle irons. I saved mine, carefully unwinding the twine and tied it to the handle of one of my small cabinets filled with mason jars I keep my various mueslis in to make custom homemade cereals with.If you are reading this, from the old fashioned sound of it you might assume I look old. Let me assure you I do not. I am a 5 foot nine inches tall type, very young looking, 24 inch waist, married, attractive female with a Baywatch figure who is a multi award winning writer, director, producer and formerly also acted. I also play many instruments and compose music. I happen to like what I have coined a ‘new’ fashioned look, which is a bit of a compendium of old and new. Obviously, I think house and home are very important and I am also a vegetarian for ethical reasons.I think these Rome Waffle Irons are the best quality well made, cast iron, small waffle irons.-Julie Sands

This is a perfectly fine waffle iron. Anyone experiencing rusting hasn't properly seasoned their iron, which is crucial for both protecting it and cooking with it. Also, many are confusing the protective wax with stuck on batter, but that's simply false. The wax does need to be removed, but without it and seasoning, the iron would be rusty. Many of the bad reviews are simply user error. Don't be put off by them. There's a learning curve to cast iron cookware, but it's a rewarding hobby. I'll leave my impression of this waffle iron and all the steps I used to get it ready and cooking with it.I had a used nonstick belgian waffle maker that lost its coating, so any attempt to make waffles would just stick. However, I wanted something I could keep forever without worrying about a nonstick coating failure. They're convenient, but they're expensive and such a waste. And vintage cast iron waffle makers are nice, but they're so expensive. There's very few brand new cast iron waffle makers you can buy now, but Rome is one of the few. The design takes up little room and isn't too heavy, bulky, or over-engineered. This allows it to remain an affordable option, that and being made in China probably helps cut down on costs too. I'd love a new American made piece, but there just aren't many options. However, I've been very pleased with this waffle iron overall.The iron arrived with a coating of wax, which was quite thick in some areas. Scrubbing it would've been a pain, so I put them in a 500° oven till it stopped smoking. There was a lot of smoke, so be warned. I had to run my air, a fan, air filter, and open the window to help clear it out. Eventually, I was left with bare iron. Next, it needed to be seasoned, as it wasn't seasoned from the factory like Lodge cast iron is.To season, I did this process 4 times. On the outside, I poured a small amount of canola oil and spread it in all the nooks and crannies with a paper towel. Then, I used a fresh paper towel to wipe it all off. This may seem counterintuitive, but you will be left with a very thin coating of oil on the outside. When it's heated enough, it will polymerize and become a layer of seasoning. If too much oil is left on it, it will become sticky and hard to scrub off. Thinner is better when it comes to seasoning. The inside would be so hard to do with paper towels, so I found that using a pastry brush with a very light amount of oil does the job. Use the pastry brush to spead it everywhere on the inside, leaving only a thin layer. Your do not want any oil pooling in the waffle part, so be conservative in how much is used. After there's a thin layer all over, place it in a 400° oven for an hour, then turn it off and let it cool in the oven. Repeat this process 3-4 times to build up a good base coating.After it is properly seasoned, you can begin cooking! My first attempt didn't go over so well. I cooked them for 3 minutes, per the included instructions, and used a boxed waffle mix. However, it wasn't completely cooked and stuck. However, after some trial and error, I found that 375°-400° is the sweet spot. Preheat each side on a burner to that temp range, then use a pastry brush to lightly oil the inside. Also, wear oven mitts or welders gloves, as the short handles get very hot. Then pour in your batter, and cook on the first side for 3 minutes. After that, flip it over and cook on the other side for another 3 minutes, or maybe longer if needed. After this, you should have perfect waffles that releases beautifully. I used a butter knife to get it to come out, but it was completely effortless and fell out once I got it started. The more you cook with it, the better your seasoning will be on the inside.To find the temp of the irons, I'd strongly recommend getting an infrared thermometer. You get instant feedback on the temperature, and I use it a lot when cooking with my other cast iron skillets. It's especially helpful with cooking eggs. Once you have this, you can find the right settings on your range to get in the cooking temp-zone. I found that 3 was the perfect setting for my burners, but yours may vary. After figuring everything out, it's really not too bad making waffles. They aren't super thick, but they are still good sized waffles, in my opinion. Also, my batter didn't call for an egg, but I added it to hopefully give it more structure when cooked.You also might not need to clean it after every use, but if there is some waffle stuck to it, some hot water and a stiff brush will do the trick. Also, don't be afraid to use soap; it will not destroy your seasoning. After it's washed, wipe it off and place it on a burner for a few minutes to let the rest of the water evaporate. Don't let it air dry, as sitting water can and will rust your iron.This may not be as fast and easy as some of the electric waffle makers, but it is rewarding getting those perfect, delicious waffles that you carefully and skillfully made. Plus, if well taken care of, this can be something that is passed down through the generations. This is also a great alternative if you want less chemical-non-stick cookware. Overall, I'm very happy with my new waffle iron and can't wait to start cooking with it some more, especially when I go camping! This fits in well with the rest of my cast iron cookware. I'd highly recommend this to anyone, whether you're new to cast iron or someone more experienced.

From the very first time we used this it was nothing but trouble, hassle, and wasted time.It's shipped with a wax and removing that was not simple. We took about 10 minutes trying to scrub it off with soap and water until we decided that trying to melt it in the oven would be better (both scrubbing and melting were recommended in the instructions, so we tried both). Even after melting the wax "off", there was still a noticeable waxy residue on the surface of the iron. Another 5 or 10 minutes of scrubbing to try to remove that residue and it was ready to be seasoned.Seasoning worked fine. Not hard to rub oil all over it and bake it at 350 for an hour.The next morning we went to work trying to make the waffles. Followed the recipe, heated the irons on the stove, used butter liberally on the iron before the first waffle, as per the instructions, poured in the batter and spread it out with a spoon. So far, so good. I checked on it a few minutes later and it seemed like one side was well done but the other was raw, so I flipped the iron. Waited another two minutes but the raw side never darkened up and the dark side (the one no longer sitting on the burner) got too dark. Removed that waffle with a little difficulty (it stuck in the grooves and some of it came out in chunks). We moved on to the next waffle and repeated the process. This was a disaster. Again, one side dark and the other side looked raw, and this one I had to use a fork to get the pieces of waffle separated from the iron. After about five minutes of that process, ended up with about twenty pieces of both over- and under-done waffle.After all that, the waffle that was mostly in one piece wasn't even very good. I'm sure we could probably play around with the recipe, but not with this waffle iron. Moving on to something a little less labor intensive that actually works.

I bought 2 of these. Based on the potential product quality, I would give it 5 stars. These can make great waffles (nonbelgian - i.e. thin), crisp on the outside, tender in the center, and light and airy. It's a revelation in fact, if you are used to the typical doughy waffle. I like these much better the what the waring pro, nonstick, flip, automatic beep, etc. In addition, the cycle time can be quite fast, provided you preheat the irons sufficiently and keep a high enough temperature. I can average 1 waffle a minute.However, I took off a star because of the following caveats:1) You must know how to season cast iron, otherwise the waffles will stick. It would be great if they could preseason this, like lodge logic. To season, first i put the irons in boiling water to take off the wax coating, then soaped and washed. I decided to season this on the stove top (make sure you have a good hood & vent). I preheated the irons, then brushed a raw chunk of pork fat on the surfaces several times and continued heating until the seasoning looked hard and black and no longer sticky. It took about 30 minutes (using 4 burners as I had 4 halves or two whole wafflers) and it will give off a lot of smoke. I decided to do this on the stove top because i have more control vs the oven.2) The handles get hot. So, you need a mitt to handle it. I find a thin mitt easier to use than a thick one. It's easier to lift just the top half with a thin mitt. And you have to be somewhat careful as the halves can disengage while you are filling and removing the waffles. Having said that, I got the hang of it pretty quickly. I would not let my kids use it though. They also sell these with wooden handles. It would probably be easier.3) You have to use enough heat. You have to preheat each side till it starts to smoke. I use medium to medium high heat on a gas burner. Do not use high heat to preheat as you can burn off the seasoning. By the way, i don't know if this will work on an electric burner. And you have to brush or spray some oil or butter. I brush lightly a mix of oil and butter. I find i only have to do this every other waffle, as the waffle mix does have some butter in it.4) I don't wash the waffle surfaces, I just brush and wipe after cooking.HOWEVER, in spite of all that, I really like these and the my kids rate the waffles a 10, especially the cheesy waffles.I use a yeasted waffle batter that I make the night before. It includes, flour, buttermilk, eggs, and a bit of sugar and salt and some melted butter. I stir in a pinch of baking soda for extra lift prior to baking. You can put vanilla extract or grated cheese. I top with either real maple syrup, dulce sauce, or whipped cream and chopped fruits.

I wasn't sure about getting rid of my electric belgium waffle maker but my husband hated it and wanted to give the cast iron a try. The electric waffle maker was so hard to clean because the batter would drip into all the little crevices in front and behind it and we couldn't find one that looked easier to clean. He was tired of eating belgium waffles and was missing the thinner crispier waffles. I was wary that this would be a good replacement. I shouldn't have been. I'm a new fan.I just gave our old waffle maker away after using our Rome Cast Iron Waffle maker for over about two months now. And we LOVE the kind of waffles it makes so we've made them almost every weekend. I know...a lot of dang waffles but they're sooo good.I read almost every review here on Amazon before I bought this and was concerned about the seasoning step and sticking waffles. I can tell you that those people did something wrong. Since the first day of using it, we have been getting non-stick waffles.SEASONING: Seasoning was no major pain. I just used a paper towel and wiped the whole thing (front, back, handles) with Crisco (not a heavy coating). We followed the directions that came with the waffle maker and stuck it in the oven at its suggested temperature and after a great deal of smoke, the waffle maker was seasoned. We did this late at night while the kids slept, removed all the smoke detectors and opened all the windows. No big deal.PROCESS: The next morning we used the waffle recipe and made really great waffles (don't forget to sift so you get nice fluffy waffles). Not one has stuck. I think people are not either using good oil to season their iron or they are not getting their irons hot enough when they pour the batter on.1) Turn on both front and back burners. Front on med to med/high. Back on low (med at first to warm it up-then switch to low after first waffle is made).2) Put iron with bar in front and one with lip on back and preheat for a few minutes while blending ingredients to batter.3)Pour batter onto front burner iron (one with bar) and then take the other iron off back burner and hook onto front one.4) Set timer to 1 min or 1min20sec depending on how dark you like it (you'll have to play with timing and heat the first few batches to get it just right)5) Flip it and set timer to same amount time6) I flip it once again so that bar is on bottom, unhook and place hook iron on back burner again while pour batter and repeat processSounds like a lot but I just make a whole batch of waffles in no time and once you get into the groove it goes by rather quickly and you'll have a few to store in the freezer for later!TIPS* We've used several diff recipes and have used packaged mixes too (including the Trader Joe's waffle/pancake mix). My absolute favorite is the simple waffle recipe in the Joy of Cooking. So easy and we splurge with the butter. It recommends 2-7 TBS butter. We go for 6-7. Yup. Delish.* I don't wash it since it's non-stick and none of the waffle remains on it. I wipe it down with a light layer of Crisco if any area looks dry and then store between paper towels. This way it keeps getting nice and dark each time I use it.*I use those silicone pot holders--slim and easier to flip the small handles on the iron than my cloth pot holders.* I don't see how this would work well on electric stoves since you have to adjust the flame to get it just right. Just my simple opinion...take it with a grain of salt.

I am relatively new to the world of cast iron. I made the plunge last year, buying a couple Lodge pans, then I graduated to a Lodge Dutch oven and a grill. That may have spoiled me.While the overall quality is pretty good, I really, really came to appreciate the fact that Lodge ships its stuff pre-seasoned. The alternative -- shipping them like this, covered in paraffin wax -- sucks.Getting the paraffin wax off turned out to be more of a mission than I would have expected based on other reviews of this product. First I scrubbed these with soap and hot water, as recommended by the tag that comes attached to the iron. No good. There was still a ton of wax left over. So then I tried boiling them, as recommended by one of the Amazon reviews I read. That got a lot of the wax off, but not all, so I had to do it a second time. Finally, I got most of it off -- that just left the pot I boiled it in needing to be cleaned, because it, too, had gotten paraffin wax all over it in the process.The seasoning process was more straightforward, although not something I would recommend if you live in an apartment (like me). It smoked things up pretty bad.Finally, the cooking process. This is mostly on me, but cooking in a cast iron waffle iron is a little trickier than using an electric one. Who knew? Unless I'm misunderstanding the process, there's a key detail left out of all of the instructions/reviewer descriptions -- you have to flip the waffles part way through cooking. That might sound like a "no duh" kind of statement (or maybe just a "no" kind of statement if I am, actually, doing things totally wrong), but it doesn't say it anywhere in the product instructions, which are otherwise very detailed. Taking them at their word, I went against my better judgment and didn't flip the first waffle I cooked. One side came out completely black, the other barely cooked. I turned the temperature down and tried it again. Same result. Again, assuming I'm not still doing things incorrectly, that seems like an odd omission.Overall, this is a decent product. The waffles I've made in this (after the first few that burned on one side) have been tasty. I'm really happy to have a traditional waffle iron -- as opposed to a Belgian one -- which was the main reason I bought this. I also appreciate having something that won't break on me.I would feel much more inclined to give these a strong recommendation, though, if they came pre-seasoned.

Finally! I just had the first decent waffle in years! And on only my second try!I read so many reviews that I was a bit confused as to how to remove the wax coating. First, I followed the instructions and heated it in the oven for awhile, then wiped it as best I could with paper towels. To be sure the coating was off, I washed it with Comet scouring powder in hot water, using a wire brush to scrub it, finishing by drying it in the oven. I couldn't start seasoning right away so I gave it a coat of Crisco while still warm from the oven, wiping off the excess and left it overnight. No rust. I don't know what the people did who ended up with a rusty iron but it seems doubtful they kept it oiled. Anyone familiar with cast iron knows it's just not done leaving raw cast iron bare for a moment.To season, I coated with Crisco, wiped off excess and heated in the oven @ 350 for about an hour. I did this twice to be sure although I don't know if it was necessary. However, I didn't want a disastrous Saturday morning waffle experience. If something is worth doing, it's worth overdoing is the motto I live by.The seasoned iron was darker and had a nice shiny sheen. I'd slide my hand over the new surface when I passed by, checking and admiring it.Come Saturday morning, I decided to use the recipe my mom used, that I found in the old 1946 Better Homes and Gardens cookbook...back when people knew how to make waffles and were not distracted by a zillion health claims and non-stick surfaces (the recipe contains shortening, I used Crisco 0% trans fat). For the first waffle, I thought I'd use some clarified butter I had on hand to grease the irons. That didn't work out too well. I suspect that putting the butter on right before I put the batter on, didn't allow the butter to get hot enough, so that waffle partially stuck. After cleaning that bit of a mess up, I decided to oil the grids with 100% vegetable oil (soybean) and let it heat on the irons as they heated. I also thinned my batter a bit adding extra milk.The timing depends on your personal cooking style. I went for gentle, with the gas flame between low and medium, heating each side on a separate burner. The waffle took a little time because I was a little bit shy with the heat, but boy was it ever golden crispy on the outside and tender inside.Glad to know I'm not the only person out there who is persnickety about waffles! This iron definitely delivers if you are patient and treat it right.Iron seemed small at first but the waffle looks big on a plate. It's really the perfect size.

Frozen vegan waffles are expensive and fall apart and aren't always delicious. I have several vegan waffle recipes so decided I needed to just start making them myself because I LOVE WAFFLES. Raised on waffles over pancakes.I right off liked the reliability and sustainability of this product compared to electric ones, and knew I wanted it. However, I don't cook with cast iron! I did lots of reading about this product and cast iron in general and here is what I did:REMOVE WAX - Did the oven method. First at a low temp, then raised it because I'm impatient. High temp caused lots of smoke - do not recommend. Probably medium heat it best. No idea how long. After mine cooled, it felt a little sticky, and I didn't feel comfortable putting it in the dishwasher like others commented they had done. So I rinsed it with HOT water, scrubbed with dish soap, rinsed, and DRIED immediately and thoroughly. Heated it on stove burners to zap any moisture I missed.SEASON - After lots of reading I decided to use COCONUT OIL (not spray). I wiped it on, then off, then baked for an hour at 350. Let cool completely in oven. Was still grey afterwards, so I did it a second time.MAKE WAFFLES! The best part - Yes people complained about the size of the iron, and yes, it looked way too small when I opened it, but its perfect! It cooks so fast too, that having two would only stress me out. Think of it as making a single large waffle for one person rather than four tiny waffles for several people. I heated both sides of the iron on separate burners before cooking or after longer breaks between cooking, but it still seemed like the top wasn't cooking with the same heat consistency so I recommend leaving it on the second side for 30 seconds longer. I went ahead and sprayed with a can of coconut oil between each waffle, because its new and I'm still building the seasoning. With my first batch of waffles I sprayed less and less each time because it didn't seem like it needed it. My second batch warned it was a sticky batter and needed plenty of oil, which it did, so I sprayed more. I used 1/2 cup batter per waffle, placed in the center of the iron and spread around a little. Not sure if I really need to spread it, but I did. Cooked for 2 minutes then flipped for 2-2 1/2 minutes on the other side. Seconds are important! Need a good clock or timer. Burner was at medium to medium high heat. Batter sizzled when it hit the pan. I read that someone was able to do crisp waffles with 1 minute on each side, so I tried higher heat and it didn't really work; might have to do with the type of batter. I didn't burn any of them, and none got stuck in the pan. Just have to make sure its oiled or seasoned, and you watch the time. Next time I'm going to try lower heat for longer time on each side and see if that makes a difference. It probably has a lot to do with the batter, and my vegan batter might be a totally different cooking experience than what others go though (most of my recipes have rolled oats, is that typical?).The handles seemed small at first, but they weren't dangerous or difficult to handle while cooking. The overall small size of the piece is actually nice when flipping and handling. After use, I put regular coconut oil it and wiped with a paper towel, trying to get in between the raised squares as best as I could. Don't think I'll use water on it.

I love the latest addition to my cast iron collection. I had given up on getting a cast iron waffle pan, because all I could find were non-stick and/or electric. I stay away from non-stick completely, so I had no way of making waffles. Despite the shipping and customs, I decided to splurge on this, because there were no other options.The pan is so cute and well designed. Since it’s not huge in size, it’s kind of lightweight (I mean as lightweight as cast iron can get). It comes covered in a wax coating. What I did was wash it first in soap and warm water. Then I heated it on stove, with the plates on two different burners (since they are not welded together at the hinge you can take them apart). Upon heating, you will see wax melting and glistening. Then take the hot plates and put in sink and splash tap water. This will remove all the wax. Then wash again with soap.How to season:Pan plates back on burners. Heat again. Once it dries completely, spread oil thinly (don’t use too much oil) on the whole pan, inside and out including handles. Then let it heat on medium for 10 minutes or so. It will start smoking and changing colour into dark brown. This is oil polymerising and this is what makes cast iron non-stick naturally and protects from rust.Then apply another layer of oil and let it smoke another 10 minutes. By now you will have turned the whole pan into a dark brown shade. Voila, you have now seasoned the pan successfully.Let the pan come to room temperature. Wipe thoroughly with paper/cloth towel and store.Make sure your kitchen is well ventilated while you season, because it is gonna fill up with smoke.When you clean after making waffles, do not scour or use too much soap so that the seasoning stays intact.

This makes smaller sized waffles. Takes abit of practise to get the perfect waffles - the timing depends on your stove and how big a flame you use. It came with a thick layer of seasoning, which i burnt off on a pit post bbq. Don’t do it indoors though, it will stink up the home. Love this as an healthier alternative to the non stick waffle machines.

Cómo todo utensilio de cocina hecho de este material, hay que encontrarle la manera. Mi recomendación es separar ambas partes y calentar cada una en una hornilla diferente pero de manera simultánea. Verter la mezcla en una de las mitades, esperar unos 20-30 segundos y después colocar la otra mitad de la wafflera y cerrarApagar el fuego y dejar ahí unos 3 minutosAsí quedan unos waffles hermosos.

Gem of a waffle maker!!! Highly recommend Makes wonderfully crispy waffles on the outside and soft on the inside, and fully non stick.

I absolutely love this waffle iron. Although it says it's meant for a gas stove or camping stove, I used it on my coil electric stove. Perfect high protein cottage cheese & egg waffles, no issues whatsoever. Very happy with this purchase.