ImStillMags > wrote:
-snip-
>
>There are used restaurant equipment stores in every larger city.
>Most often you can find a restaurant waffle iron there. It probably
>won't look very pretty and will need a good clean up. Be aware that
>if you clean one up you have to 'season' it thoroughly again by
>burning a couple of waffles in it so that it becomes non stick again.
>Even at that you may need to use butter or ghee on a brush before you
>put in the batter. Don't use Pam or some spray on these irons, it
>causes an awful buildup.

+1- I like my George Foreman with the waffle inserts. . . but. . .

We had a 1980's waffle iron that worked fine for 20yrs or so. When it
died, we went to a regular clamshell type waffle iron-- and then one
of those made to look like the restaurant ones-- You put the batter
in, rotate after 1 minute, cook another minute- get a perfect waffle.

I don't remember the one we got but it was twice the price of the
failed 'clamshell' -- and worked about 1/2 as well.

We'd given up on waffles when the old George Foreman died & I saw the
one with 3 sets of plates. *That* one cooks a perfect waffle.

Last spring we were at a Vermont Inn that had a waffle maker at their
breakfast buffet. I snickered at it because of my experience with
that type of maker. Then I saw folks making waffles in it-- and
every waffle was coming out perfect. [if they followed the directions]

That waffle maker was on from 6-11AM- It would be making waffles as
quick as the next person got it filled- or it would sit idle for 15
minutes. Either way- *perfect* waffles every time. [Sadly, the
batter was lacking, so I only used it once-- but they were perfectly
browned and crispy]

I didn't notice the name on it - but the inn is
http://www.cortinainn.com/

Jim