On Wed, 7 Sep 2011 22:01:34 -0500, "Polly Esther" > wrote:

>At risk of boring you to death, I'm still on the waffle adventure. Decided
>my waffle iron was a dud and found the Chef's Choice for a good price and
>free shipping. Then I went to the Pam website to see if they'd tell me if
>the waffle iron should be sprayed cold, hot, before the first one (surely)
>but what about those to follow? All they told me was that there are 8
>different Pam products. One is named Professional for high heat. That
>sounds good. When to spray?

I'm the one who said I spray cold. I do that simply because it's hazardous and
messy to handle and spray the hot iron, without overspraying everything within
two feet.

I most often use the Butter Pam, but I have also used the Pam Pro (high heat).
Either works fine -- the iron isn't hot enough to burn butter or regular Pam
into black crud that's a bear to remove. Your choice should probably depend on
whether or not you notice any objectionable flavor from the synthetic butter.

And as I said previously, I haven't needed to re-spray while making up to 50
waffles at a stretch. Your batter should include roughly a quarter cup of oil
for each two cups of mix, so re-spraying should not be necessary.

-- Larry