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Cookware 31

Waffleburger waffle iron "review"

Sirrith | Apr 20, 2015 08:31 PM

Hi all, just wanted to write a little something about this great waffle iron.

I was searching for vintage wagner/griswold irons on ebay. Came across this "waffleburger" iron which seemed on its face to be exactly what I wanted: heavy cast iron, uncoated, square, single serving, deep grids, new and unused. So I bought one, which took a while to arrive, but when it did it put a massive smile on my face. It isn't very big, but man is it heavy! The first thing I did with it, which may or may not have been the smartest choice, was test it out on Liege waffles. For those of you unfamiliar with this term, Liege waffles are a yeasted dough waffle, rather than a batter. Think of it as a rather dense but at the same time fluffly waffle-shaped brioche studded with crispy caramelized bits of pearl sugar *drool*. Normally, you read that you can't make these waffles in regular home waffle irons because they just don't have the heat capacity to melt the sugar the way it should. The waffleburger iron caramelized the pearl sugar perfectly, and didn't stick too much (sugar + barely seasoned cast iron usually = trouble). Delicious. Cleanup however, was a bit of a pain with all the hardened sugar stuck in the grooves. Boiling water and a stiff brush solved that problem.

Since then I've made all sorts of waffles in it; plain white, multigrain, whole grain etc... everything has come out without a hitch, very crispy exteriors, soft pillowy interiors.

I absolutely love this waffle iron. It is made very well, and even has a metal ring to lock the halves together during cooking, something which no other stovetop iron has, to my knowledge. The hinge is also quite stiff, which is a good thing. It means you can open the iron up and leave it open without worrying about the top half slamming back down on your fingers while you extract the waffle. The weight of this thing means your waffles will turn out perfectly cooked every time, no recovery issues after dumping in ~1/4C of cold batter (this is the capacity of the iron, any more and you'll get semi-cooked waffle batter shooting out across the stovetop due to the pressure and locking ring, it's quite funny to watch actually). It is available on ebay and on the manufacturer's website (just google waffleburger), the seller is a fairly decent chap. I liked mine so much I bought 2 so I could work faster.

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