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Waring Pro Belgian Waffle Maker (WMK600) review:

A Waffle-Churning Workhorse

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Average User Rating (2)
  • Reviewed:
  • Price:$54.95 - $129.00
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The Good

Efficient, nonstick, and easy to wipe clean. It’s easy to use right out of the box, feels solid, and turns out very good waffles.

The Bad

Definitely needs a lot of storage space.

The Bottom Line

If you regularly make waffles for more than two people and don’t want the process to take forever, this appliance is great—as long as you have room to store it.

The Basics

You can get by for years with the standard clamshell-type waffle iron you inherited from your mom, but if you’re a waffle aficionado, sooner or later you’re going to want to upgrade. (Since most irons make one waffle at a time, you either have to make a bunch to keep warm in the oven, or else the family eats breakfast in stages.) The Waring Pro line promises home appliances that perform with restaurant-grade efficiency, including a Belgian waffle maker that churns out two waffles at a time. Could the Waring Pro WMK600 Belgian Waffle Maker be the waffle iron every home brunch cook’s been waiting for? We mixed up some batter and gave it a try.

Design & Construction

The Waring Pro WMK600 (a.k.a. the Waring Pro Professional Double Waffle Maker) has a rotary function: two waffle irons stacked on top of each other, manually rotated for access and even browning. The nonstick waffle grids have deep, 1-inch pockets. This baby has 1,400 watts of power, a browning control knob, and two LED ready indicator lights and three audio beeps to let you know when each waffle is done. The WMK600 weighs just over 10 pounds and stands 15 1/2 inches tall (20 inches with one of the iron’s lids raised). It’s 9 3/4 inches deep and 9 1/3 inches wide—in a normal home kitchen, that’s big enough to be sort of a beast. It comes with a 3/4-cup batter filler and a limited one-year warranty.


We did three tests with the WMK600. First, we made CHOW’s Gingerbread Waffles; then Savory Cheddar Waffles. Finally, we used it to cook frozen hash browns.

Gingerbread waffles: The WMK600 took five minutes to heat up, beeping three times when it was ready (and loud enough for us to hear without being annoying). We didn't grease the iron, though we had preseasoned it as the Waring manual suggested. We began on the recommended setting, 4, and used the included measuring cup to fill the wells on the two irons. The waffles took three minutes, the green light going on separately for each. The results: not particularly crisp and a bit soggy. They didn't stick. For the next round we cranked it up to setting 5. The waffles took four and a half minutes and were much better—they came out crisp.

Cheddar waffles: We subbed butter for the bacon fat the recipe calls for, turned the WMK600 to setting 5, and did not grease the wells. The result: delicious cheddar waffles with cheesy interiors and lacy, crispy edges.

Frozen hash browns: We defrosted frozen hash browns for this, then tossed the potato shreds with oil, salt, and pepper. We set the waffle iron to 6 and did not grease the wells. The spuds ended up cooked through but not supercrispy. Plus they stuck a little bit.

To sum up: The Waring Pro WMK600 was easy to use right out of the box—just plug it in, turn it on, pick your setting, and wait for it to heat up. The 3/4-cup capacity of the batter filler turned out to be the perfect amount for the irons, plus the handle hooked neatly onto our batter bowl so the cup didn’t dirty the counter. The waffle iron lids felt like they closed securely, and we liked the arrow that showed us which way to turn to fill the opposite iron. After we got the heat setting right, all our waffles turned out crispy on the outside, fluffy on the inside, with no sticking. Cleanup was easy: We let the irons cool, then wiped them down. There’s good cord storage underneath the appliance. On the downside, this thing is a beast to store. (It’s also tall, so be careful that it doesn’t bang against an overhead cabinet when you open one of the lids.) But if waffles are part of your regular breakfast repertoire, this baby is a total workhouse for feeding a hungry crowd.

Photos by Chris Rochelle