Cast-Iron seasoning and care for dummies - Page 2

[PGTlatte]

I have never used a cast iron waffle maker. But my experience with waffles in general is, when they are done, they let go. The only times I've had them stuck, they weren't done enough. Or I completely forgot to put the oil in the batter. In both cases, the way I get the waffle out is just to keep cooking it. (Even if it cooks too much to eat - it gets super crispy then falls out).

Originally Posted by ruthmg

I got a cast iron stove-top waffle maker. I tried it with coconut oil, and the waffle stuck to it. Any suggestions? Maybe I didn't heat it up enough?

[sewchris2642]

Originally Posted by desertpenguin

no worries, he could just go and donate blood which solves the excess iron problem.

Never occurred to me to wonder about dh's iron levels. But he does donate blood regularly. Maybe that's why the blood bank loves his blood so much.

[sewchris2642]

Originally Posted by ruthmg

I got a cast iron stove-top waffle maker. I tried it with coconut oil, and the waffle stuck to it. Any suggestions? Maybe I didn't heat it up enough?

Did you take it out of the box and start cooking in it? Or did you season it first? I'd season a cast iron waffle maker (I'd love one. It's one of the few cast iron items I don't have) several times with either lard or bacon grease first before I cooked batter in it. And even then I'd grease and preheat every time before I put the batter in it.