On Sep 4, 9:28*pm, "Polly Esther" > wrote:
> I want to learn how to be just a Killer waffle maker. *There's probably a
> hundred or so waffle recipes here and a VillaWare waffler. *The Villa and I
> are not friends. *I'm thinking that with many attempts and tests I should
> become comfortable - competent - and maybe even great in time for a holiday
> brunch or supper.
> * * I've read Julia, AB, Corriher and Crocker. *One uses yeast, one puts the
> batter in the refrigerator overnight. *One beats egg whites and folds them
> into the batter. *They all think it's pretty simple.
> * * I can't even manage to yank a waffle from its non-stick well-oiled
> tenacious grids.
> * * Do I have a defective waffle maker? *Need a better recipe? *Tire tool to
> beat on the grids?
> * * * * *Is there a happy waffle maker here who can help me? * Polly

Waffle irons have to be seasoned, just like cast iron pans need to be
seasoned, to be more non stick. You will have to 'burn' a couple of
waffles and keep seasoning before each waffle until your iron is
better seasoned. You will have to use butter or a pan spray even
after it is seasoned. The waffle irons we used at the restaurant
were the heavy cast ones that rotated. They were the round Belgian
waffle shapes. They still needed to be well buttered before each
waffle even after lots of use. You have to be careful though of not
over seasoning because
you get a buildup that would need to be cleaned off and then you have
to start all over again.

But for really crispy outside and fluffy inside waffles you really
need a good waffle iron. I poked around on eBay and the beat up used
ones were still over 200 bucks.