My sister's newer, non-stick version makes 2 big pizzelle very well. I found a used Pizzelle maker that makes 4 small ones instead of 2 large at a Thrift store. (I know, I know, finders weepers). It's not non-stick. The plates are metallic instead of black. And the pizzelle stick like the devil.
What I've tried:
Spaying it with tons of baking spray.
Using oil in the recipe (most recipes include it).
Does anyone have one of these? Does anyone have an idea on how to season this bad boy? Should I just keep making them and scraping them off in hopes that one day they won't stick anymore? I'd really love to make lots of these smaller pizzelle to spread the love.