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Cookware

Cast Iron vs Aluminum Stovetop Waffle Makers

vagary | Jul 4, 201604:44 PM     3

I'm shopping for a stovetop waffle maker for use on an electric range with baking-powder-based batters. A few questions:

1. What's the difference between cast aluminum and cast iron for waffle makers? Nordicware's aluminum waffle maker (https://www.nordicware.com/store/prod...) has a non-PTFE non-stick coating; all the new iron waffle makers I can find need to be seasoned and I'm going to assume that vintage ones will need to be reseasoned. Is there a significant difference in heat distribution or anything else?

2. Is the base on cast iron waffle makers just to make them easier to flip? My understanding is that the low bases (eg: http://www.texsport.net/cast-iron-waf...) were originally designed to be used over the hole on a wood stove and high bases (https://www.google.ca/search?q=cast+i...) for use on gas and electric ranges, but can't you just tilt them up when flipping? (And wouldn't a high base cook much more slowly because it's all convection?) Is a base really that necessary at all?

3. Is it worth it to seek out a maker with shallower holes if I'm mostly going to use baking-powder-based batters or will a Belgian maker be fine?

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