Several Secrets To Using Good Vintage Waffle Irons
With cast aluminum grids.
Most persons make the same mistakes with these grids as they do with cast iron cookware. They scrub the things clean after each use then try to "reseaon" which rarely takes fast enough, then wonder why food sticks.
After proper seasoning cast alumimum waffle grids are like cast iron; Do Not Wash/Scrub Them In Water, Ever. No, just don't do it!
All that is required is a wiping down with a damp towel (cloth or paper) and that food bits are removed. Next time the surface is heated up it will more than destroy any "germs" if that is what worries.
Seasoning Cast Aluminum Waffle Grids:
There is one nearly foolproof method recommended by vintage waffle iron makers and even the US government going back to the 1940's. It still works today, so why tamper with sucess?
For a new or clean waffle iron take a clean cloth or paper towel and liberally apply cooking oil (canola or peanut is best, but any veggie oil will do), or shortening to the cold plates. I use a pastry brush but however the thing is done use lots of oil.
Close the unit up and set it to the highest setting and allow to heat for about one half hour. After that time has elasped turn off the iron and allow to cool. Once cold open the iron and place a clean towel or paper towel onto the bottom cold plate and close the unit up. Allow to sit for a few hours or overnight and remove the towel before use. The towel will absorb much of any excess oil. Your plates should now have a brownish sort of coating, and that is what you want. Once properly seasoned one shouldn't have to apply coats of oil again before each use.
When using waffle iron turn it on to the proper setting for at least one half hour before use to allow for equalising of temp. Many irons have cold spots and this gives time for the entire plate surface to have a nice even temp. Square shaped plates in particular are famous for having cooler corners than center. This is one of the reasons serious waffle professionals always recommend round shaped waffle irons over square.
Butter Belongs In The Batter, Not The Waffle Iron:
Butter has a very low burning point and will smoke and break down long before the surface of a waffle iron is hot enough for making good waffles. This is very true of vintage cast iron or alumimum waffle iron grids that get quite hot. Pure butter will smoke and burn long before the grids get any where near the right temperature which causes most to turn down the heat, this means the grids never get hot enough to make good waffles. What usually happens is the batter sticks and the resulting waffles do not come out without being broken apart into bits.
Veggie oil in particular canola and peanut have higher smoke points thus can withstand high heat for long periods. This is why they are first choice for frying foods.
Butter may be an acceptable choice for newer Teflon coated waffle irons as they do not reach very high temps.
Which brings us to anohter point. For waffle batters that call for all butter, try replacing some or all with veggie oil or shortening. Waffles are crispier and tend not to stick.
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