Cast iron has been used for cookware for tons of years. The metal is known for its excellent heat distribution properties, sturdiness and the ease with which the home chef may create a reliable non-stick cooking surface. Well before the creation of electronic kitchen appliances, cast iron waffle makers were common. Positioned over open fires plus wood-burning stoves, well-seasoned cast iron made crispy, golden waffles without any coated surfaces to flake or wear out.
Season your cast iron waffle maker. Start the day before you plan to make waffles. Preheat the oven to 350 degrees Fahrenheit. When the oven is heating, separate the plates of your waffle maker plus cover both with a generous layer of shortening. Use a paper towel to work the shortening into each one of the cracks and crevices plus be sure to cover the handle and underside of the plates. Place the coated items inside the oven upside down. Put a large sheet of aluminum foil beneath the waffle maker plates to catch the shortening as it melts. Close the door plus leave the waffle maker within the oven for sixty minutes. Flip the oven off plus take out the plates. Coat every plate with a second, thinner, layer of shortening. Return the pieces into the oven, turning them upside down. Leave the waffle maker within the oven overnight or for 8 to ten hours prior to using.
Once you are prepared to make waffles, join the plates of the waffle maker plus place the unit on the stove top over medium heat. Permit the pan to preheat for five minutes, then open the waffle maker plus brush the plates with vegetable oil or melted butter. Add approximately ¼-cup of waffle batter, close the waffle maker plus immediately flip the pan over so that the alternative side is now resting over the heat source. Wait 3 minutes and flip the pan again. Wait 3 minutes more and then pry the handles apart to visually inspect your waffle. It must be golden brown plus able to remove. If not, regulate the cooking time accordingly.
To remove the waffle, gently pierce the edge together with a fork and wiggle a chunk to loosen the pastry, being careful to not scratch the pan underneath. The first few may stick a bit, but with use and correct care of the waffle maker, the remainder will slide right off the plates. Once the waffle has been removed, shut the plates and permit them to re-heat. Coat the plates with oil or butter in between each waffle.
