> wrote in message
...
> I just bought an old waffle maker at a second hand store. It heats up
> well and is in good shape. But making the waffles is another story.


If it is an old iron, the plates will improve with use like a cast iron
skillet. After giving it a good washing to remove any old waffle remnants,
I would coat it liberally with some solid shortening (i.e., Crisco), and let
it heat for about 45 minutes. Wipe off the excess oil, but don't wash it.
If the plates are removable, I would take them off, grease them, and put
them in a 350F oven for about an hour. You shouldn't wash the plates after
making waffles. A film of oil must remain on the plates during storage,
especially if it is an old uncoated iron.

Once the iron is seasoned, you need to oil it before you use it. I keep
some vegetable oil in a plain spray bottle. I spray the iron before I use
it. You don't need to spray it between waffles, only before each use. If
you don't have a spray bottle, then brush on a light coating. I would avoid
the vegetable oil sprays like Pam because they tend to turn sticky over time
and it is very difficult to clean them off once they go sticky.

The waffle is done when you see the steam that escapes from between the
plates diminish sharply. After a while, you will be able to judge this
better.

I agree that the best waffles have the egg white whipped and folded into the
batter. Even when the recipe doesn't specify this, I do it anyway. Here is
an example of a decent recipe, but there are many variation, some using
yeast as a leavening agent.

http://www.bellaonline.com/articles/art7896.asp
http://www.geocities.com/webcipes2/break/b111.html