> wrote in message
ups.com...
> I just purchased one of the new Waring Pro Belgian waffle irons and
...........

> I much prefer a crisp waffle and thought that's what I was going to
> get. But if I turn the heat up, I think they will probably burn.
>
> Are all Belgian waffles like this?
>
> Should I have purchased a regular waffle iron instead if I am looking
> for a crisp waffle?
>
> Thanks.
>

Hard to say without knowing your batter recipe. Spraying the waffle-iron
surface with "Vegelene" or "PAM" will not only help the waffles release, but
also help somewhat fry the surface.

Also, don't over load the iron. A small blob will expand to the edges. If
you have a lot of batter seeping from the edges within the first 5 seconds
of closing, you are probably using too much.

I use an old-fashioned cast-iron waffle-iron. The great thing about
cast-iron is that once it's hot it cooks pretty much the same using either
electric or gas heat sources.