Cast Iron Addiction

Okay, George. I just picked up a new/ very old, flip-flop waffle iron. It's all nice and seasoned (by me), but I'm just not sure how to use it. Do I heat up one side, add the batter then flip it over or what? Hate to experiment on the road.

Sue

 

One hundred and fifty??!! Dang, kids-stay away from that shop! Heck, those prices will give you altitude sickness.

There isn't a company name on the waffle iron, just a size number. I could take photos, but I STILL haven't figured out how to post the darned things on this forum. If you PM me your e-mail address I could send a photo that way.

Yeah, I know...I'm a computer illiterate.

Sue

 

Sue, there is a huge difference between a $5 no name and a $150 to $500 correct matching set of Griswold waffle irons. It's similar to comparing a 3 yo 1st try homebuilt to a new CI. Good luck.

Hilditch

PS: It does take a couple of hundred waffels to get a Griswold seasoned right, and then with right batter and technique they fall right out.

 

With my luck, the only thing that will fall right out will be the iron from the base. Wonder how many dents I'll put on my foot...

Sue

 

Got ya, George.

Hang on, I'm trying out this photo bucket thing. Will get them to ya in a bit.

Sue

 

Okay, let's give this a go...

 

Wow, Sue! Good job with the photos. What did you use? Photo Bucket?

Kathy

 

George,

Yeah, the iron flips over by rotating on the two support bars centrally located on each side of the cooking iron. Just lift it up by the base handle, push down on the side that opens and the whole cooking unit flips over. The hinge acts as a stop so the unit doesn't do a 360.

Pretty cool, huh?

By the way, what's your favorite recipe for waffles? Mine are either too thick or too thin and my boys like them crispy.

Kathy, yes- I used photo bucket and still don't know how it works.

Ken, A challenge? Oh yeah!

Sue

 

Dang! I moved the waffle iron photos from my photo bucket to make room for some of our maiden voyage shots and boom, they're gone from here. I had no idea it would delete them from this web site! That is so weird....

Anyway, found a great waffle recipe in a 70 year old cook book that's been laying bout the house. Works real well...thanks to George and his hint of a little extra oil. Makes 'em nice and crispy. Yum!

Sue

 

Ok Sue, did you post that 70 year old recipe for the waffles somewhere? Would love to try them.
thanks,
tina

 

Well here it is:

This if from the 1934 edition of "The Settlement Cook Book-The Way to a Man's Heart"..ya gotta love that title.

This is a great recipe because it's for a cast iron unit as well as electric. When it comes to the melted fat, I used olive oil and let it spill a bit over the spoon so there was just a bit extra in the batter. Melted butter is also nice.

"PLAIN WAFFLES"

1 3/4 cups wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 eggs
2 tablespoons melted fat

Mix and sift dry ingredients. Add milk gradually, yolks well beaten, melted fat and whites of eggs beaten stiff. Cook on greased hot waffle iron or ungreased electric waffle iron.

An electric iron must be heated eight minutes before pouring in the batter. To prevent sticking, swab with a dampened cloth before each baking. Place 1 tablespoon or more of the batter, near the center, in each section of the iron, sufficient to touch the top grid. Then close so waffle browns on top quickly. Bake until the waffle stops steaming.

When other type of waffle iron is used (that would be a preheated cast iron), grease well and when one side is browned, turn and brown on the other side.

This will make about 10 to 12 waffles depending on the size of your iron.

Here is another. Very good, very rich and very tricky...

"SOUR CREAM WAFFLES"

1/4 cup butter
4 eggs separated
1 cup sour cream
1/4 cup flour
1/2 teaspoon vanilla
1 cup milk

Cream butter, add yolks one at a time, then flour and cream alternately, fold in stiffly beaten whites and vanila. Cook on a well greased hot iron. Serve hot with syrup or cold with powdered sugar.

These, if done right, come out very crisp and light. Tasty, but not easy in a camping situation.

Have fun.

Camp On

Sue

 

Thanks Sue. all copied into my recipe folder. Going to give them a try.