Waffle Irons
Judy Kolars
03/21/06 		I want to purchase a waffle iron and can't find any information about the interior material coatings. I would like the waffles to come out easily but don't want a Teflon surface.

What are my options? Does anyone like a particular brand? Couldn't find any info in Consumer's Guide. (Too teeny an issue?!)

Judy Kolars
03/21/06 		My message is written above so I'm not certain why this area is blank again? I asked about waffle irons and if there is a particular favorite out there and one other thing, while I want easy removal, I don't want a Teflon surface. Couldn't find those specs in any of my web site cooking catalogues.
ellen
03/21/06 		If you do not want teflon surfaces, you can still make good wafflers, but you have to season the iron and also re-season it if it starts sticking. You also want PAM or another non-stick spray.

You brush oil all over and heat at the lowest heat for at least 20-30 minutes. Then you make a batch of batter for waffles that you will NOT eat and load with bacon grease or oil mixed in, and make into waffles one after the other, making sure you let the waffle iron reheat after each one and spraying top anfd bottom before adding the batter.

Waffles will always try to stick if you start with too cool an iron or cook them underdone or too low or to high heat. Temp needed varies depending on batter; thicker batters with whole grains need lower temps and longer cooking. Belgian deep pocket waffles also seem to stick more.

I like the old- fashioned round waffle iron with the small grids. Be sure to get one that has an adjustable temp control- some now just do an autmatic on or off and these are not so good for serious waffle makers.