Waffle Baker Maintenance

[rp2813]

Hey guys and gals,

I have a question about cleaning the irons on an electric waffle baker. After some on-line research, I went after the sticky irons on my Sunbeam with baking soda and a dry (dampened is OK too) toothbrush. It did a great job removing the layer of grease, although it took some time.

Now my question is, do I have to re-season? One item I read made it sound like I don't need to. There's a lot of stuff on line about seasoning techniques, but I won't go there unless it's necessary. When I feel the irons, they still seem to have a lubricated surface even though they're clean and not tinted brown anymore.

Thanks for any advice,

Ralph

 

[iheartmaytag]

The best way to be able to tell will be when you make your first waffle, however, it will be messy if you have to stop wait for it to cool and reclean it.

I personally would err on the side of caution and reseason.

 

[polkanut]

Ralph,

We have a 15y/o Toastmaster waffle iron with removable/reversible plates. I put mine in the dishwasher after every use, and then lightly spray them with cooking spray after the iron is preheated, but just before I make the first waffles. I have no problems with them sticking when done. I've been doing this for the past 12yrs.

 

[austinado16]

I don't wash mine

I just wipe the plates off and then wipe them down with olive oil just before use. I had a can of spray-on olive oil and that worked great.

 

[mixfinder]

Sunbeam Treated Grids

The Sunbeam grids are preseasoned when new. High temperatures and caustic cleaners remove the seasoning. Simple soda shouldn't have caused an issue with the season. All commercial restaurants heat waffle irons in the open position so any seasoning on the grids doesn't carbonize or turn black. In my own experience I always make waffle batter from scratch and always use a melted fat either butter or shortening. Oils carbonize at lower temperatures and don't release as easily as solid. Waffle mixes are far too light in texture to trust coming out in one piece. One can douse the iron with grease or spray but it makes the waffles blotchy and they don't crisp without direct bond to the grids.
When I truly need to clean the grids on a waffler I buy junking, they go directly into the self cleaning oven. Afterwards I brush them with melted Crisco and bake them at 250 for an hour. Then as the final installment I mix flour, water and shortening into a batter and bake it in the newly seasoned grids until the puck is quite browned. It won't stick because it has no leavening. Then from that moment on, heat the waffler open and make waffles from scratch using melted butter. You'll never have a sticky or dirty waffle iron again.

 

[dustin92]

I got a really nice sunbeam at a garage sale for only $2 but it was really sticky and smelled like rancid grease, so I cleaned the removable plates with steel wool, comet and dishwasher detergent, rinsed them and then heated the waffle iron up to the maximum setting to burn off any soap residue and now I just spray it with butter flavored pam before each batch of waffles and run the plates through the dishwasher after using it and nothing sticks to it and it makes fabulous waffles!

 

[mattl]

I've got the old Sunbeam waffle iron with the removable grids that swap up for smooth pans for frying. I cleaned mine several years ago, when this topic came up last, and they stuck like crazy. Might give it a go again.

Does anyone know how to adjust the temp control? If I recall I have to have mine set over the stop at the end to get it hot enough.

 

[iheartmaytag]

Mom always said

The first waffle is like having kids. You should throw the first one out.

We have a Belgium waffle maker that we have had for 35 years. Though only used a couple of time a year, it hasn't always been flawless. I used to scrub and polish it after every use then have to re-season, and the first couple would stick like crazy. My grandma was there one day and said that I should treat it like a good skillet. Just wipe it off and leave it. After that I wash the outside, the drippings and the gunk, but the inside I just wipe with a paper towel. On the next use I wipe the inside with a paper towel dipped in cooking oil and heat. Nary a problem, hence why I stated one should reseason.

 

[rp2813]

Thanks to all for the great advice and sharing.

Kelly, your methods sound tried and true. One thing I won't be able to do is use the self-clean cycle on the oven. That cycle won't start unless all racks are removed. I also read that the high self-clean temps will warp the cast aluminum irons.

I think at this point all I need to do is season as Kelly has suggested in a low-to-moderate oven.

We rarely even do waffles but when I spotted this iron (it's a CG1) in a thrift store for $10, I knew I had to snag it. It also has the flat panels for grilling. Apparently the separate grill panels are a better system than irons that flip, as the seasoning on the irons will become compromised when exposed to the direct heat of the coils.

I think we're going to end up having waffles a lot more often. For as long as I can remember I have much preferred waffles to pancakes, so I'm looking forward to using my baker frequently!

Ralph

 

[bernina]

Joy of Cooking Buttermilk Waffles are my favorite

1 3/4 cups all-purpose flour (272 grams)
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 eggs, separated
1 3/4 cups buttermilk
6 tablespoons (I use unsalted) butter, melted

Sift together flour, baking powder, salt, and sugar.

Beat egg whites until soft peaks form.

In another bowl, beat egg yolks slightly. Stir in buttermilk.

Add egg yolk mixture to the dry mixture. Stir just till moistened (should be lumpy). Stir in melted butter.

Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.

Spoon waffle batter into iron, making sure not to overfill.

Serve with real maple syrup and more butter.

Yum!

 

[bernina]

...wait a sec! CORRECTION

... I copied that recipe off the web... found a mistake.

I make these waffles so often I pretty much know the recipe by heart! </i>sorry for the mistake</i>

1-3/4 cups all-purpose flour (272 grams)
1-1/3 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
2 eggs, separated
1-3/4 cups buttermilk
6 tablespoons (I use unsalted) butter, melted

Sift together flour, baking powder, salt, and sugar.

Beat egg whites until soft peaks form.

In another bowl, beat egg yolks slightly. Stir in buttermilk.

Add egg yolk mixture to the dry mixture. Stir just till moistened (should be lumpy). Stir in melted butter.

Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.

Spoon waffle batter into iron, making sure not to overfill.

Serve with real maple syrup and more butter.

 

[austinado16]

Holy Mother Of All Waffle Recipies!

I much prefer;
-Open box of organic whole wheat pancake/waffle mix
-Pour a mound of mix into a bowl unmeasured
-Drop in an organic egg
-Drop in a bit of olive oil
-Add a couple glugs of cold milk from glass bottle
-Hit with hand mixer and add more milk if needed to make it look like actual batter.
-Open lid on preheated 1950's Sunbeam and pour in entire amount of batter.
-Close lid.
-Stand back with daughter and laugh as lid lifts and batter "just" starts to come out...but stops before the fit hits the shan.

When done, toss onto plates and add real maple syrup, or home made appricot jam, or organic yogurt.

 

[dustin92]

mmmm

that recipe sounds great and I think I should try it... ..... maybe ill get the stuff tomorrow and make them sunday morning- I already have the 1950's sunbeam though...

 

[little-edie]

Make these.

WAFFLES! (from GOURMET Magazine, February 2003)

Allowing the batter to chill overnight gives the yeast time for a long, slow rise, which makes the waffles light & crisp and develops their malty flavor.

1 (1/4-oz) package active dry yeast (2-1/4 teaspoons)
1/4 cup warm water (105-115 degrees)
2 Tablespoons plus 1 teaspoon sugar
6 large eggs
1 quart well shaken buttermilk
1/3 cup vegetable oil (plus additional for brushing waffle iron)
3 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Stir together yeast, warm water & 1 teaspoon sugar in a small bowl and let stand until foamy, about 5 minutes.
(If mixture doesn't foam, discard and start over with new yeast.)

Whisk together eggs, buttermilk and oil. Sift together flour, baking powder, baking soda,salt and remaining 2 tablespoons of sugar into a large bowl.
Add egg mixture and whisk until combined but still lumpy. Add yeast mixture and whisk until combined but still lumpy. Chill batter, covered,
at least 8 HOURS.

Bring batter to room temperature before cooking.

 

[roto204]

Neat!

You have my grandmother's waffle iron--one of two objects I snagged from her house to remember her by. That waffle iron is fabulous and produces perfect, consistent, golden-brown waffles every time, just itching to be slathered in real butter and drizzled with maple syrup. (Or, toss on some Karo--that was my grandparents' fave. Go figure.)

Thanks so much for sharing the baking soda approach--the chrome on mine is getting yucky and I wondered how to clean it without scratching.

By the way, on mine, #3 is always spot on for waffles. Just wait until the little light goes out! Oh, and enjoy the cord that's long enough for you to plug it in in the living room and still make waffles in the kitchen. ;-)

 

[dustin92]

hmmmm

on ours,.4 is what we put it on.

 

[rp2813]

OMG

Maybe I'm not worthy.

I was planning to use Bisquick or something.

I guess I'll have to re-think that plan!

 

[maytagbear]

Bisquick waffles are better

than NO homemade waffles at all! However, most recipes are even better.

I'll post my current favourite as soon as I find it again. Oh, what the foosh-! It's the one from Cooks Illustrated from earlier this year....it's the one that calls for club soda and powdered buttermilk. It is very, very good, and the eggs go in without being separated!!!

Lawrence/Maytagbear

 

[rp2813]

I do have a club soda recipe but again it calls for a mix, not from scratch. Perhaps the fridge-over-night batter does the same thing as club soda.

What really should happen is for Nate to get over here and whip up that batch of his "famous waffles" that he suggested over a year ago (arms folded, foot tapping) now that I have the proper appliance for it, so I can watch and learn exactly how it's done. ;-)