Cast Aluminum Stuffed Waffle Maker, 5" Dia, 2" Thick Round Belgian Waffle Iron - Non-Stick With Heat-Resistant Handles - Compatible With Gas, Electric & More

Very disappointed to find out that is not true. Induction was my number one of buying it.

I love this thing! I was surprised when I took it out of the box at how well made it was. I gave it a fast wash & Immediately put it on the gas stove to warm up, as instructed. My first filling was a sausage patty & some cheese. It was delicious! I've Only had It a couple of weeks & It is already saving me money because I was in the habit of walking to a local convenience store & getting their waffle sandwich. My home made ones are better & so is my coffee. So I no longer dish out nearly $10 for the sandwich & coffee 2 or 3 times per week. Great idea! I keep intending to, but have not made the Philly steak stuffed waffle yet. Cant wait. Highly recommended.

I've had this for two days and having a blast with it. The first thing I made was a Cubano. I added onion and garlic powder to the waffle batter. I decided to break the filling into pieces so I could mix it into the batter a little bit. make sure you preheat the iron while you're prepping the batter and fillings. Made the gas flame just big enough to cover the bottom of the pan around the same size as the waffle itself and then went a tiny bit lower. that way I had a nice even heat over the bottom of the iron. Let it go for five minutes and then flipped. After about two minutes I lifted the lid to check for doneness and then just flipped back and forth until I was satisfied with doneness. Next day was a chicken cordon bleu scallion stuffed waffle with a brie and chive cream sauce. Same waffle batter mix but in addition to the onion and garlic I added thinly sliced scallions. Rotisserie chicken, ham, and swiss shredded into the iron. While it was cooking I put some brie minus the rind into a small pan with some cream and melted it and added fresh chives. You do need to let the waffle sit for a minute to let the filling set up before cutting into it. Make sure your fillings are cooked. they will not cook inside the waffle. Think I'll try making a chicken pot pie waffle next.

I bought this based on a friend's recommendation and she was spot on! This is a dream to clean (compared to my old electric waffle iron that has Pam and batter stuck in every crevice) and is so easy to use! Low and slow is the key to even cooking. I've made stuffed waffles a few times and my teens love them! I can't wait to try some cheddar bay biscuit mix in it!

I did not like that my first waffle stuck after seasoning per direction. I did like that after seasoning it a second time (on the stovetop) my chaffles came out perfect. I do like that the taste of my stuffed chaffles is amazingly good. The iron takes a while to heat up, but it seems to cook VERY evenly once it's up to temp. It has to be heated on both sides, and I take my time about it. On my induction cooktop I work up to 525 on each side, then oil with a high smoke point oil (refined canola oil, i.e., or ghee), lower temp to high (450), then fill my pan; when it's filled and flipped, I lower the temperature to 325, cook for 6 minutes, then flip and cook for another 6 minutes. This temp and time works fine and makes a beautiful golden brown waffle/chaffle that is easily flipped out of the pan (the waffle gripper doesn't always grip firmly enough to lift it out, but it will depend somewhat on the recipe). I think the pan is very heavy and not easily flipped, but then I'm a 75 yo frail senior with flimsy wrists. The handles seem short, and if your hands are large, you'd need to be careful to not get them burnt. This pan will work on any stove top (though it might scratch some surfaces), and you can certainly use it outside over a campfire or grill; times and temps will vary with your heat source, and the time/temps I gave above are just something you might shoot for. As you can see, it's not a very speedy procedure, and it's too heavy for children to manage. Mr. Bradley says a chaffle batter is too runny to avoid leaking, but I've found that a tsp. of psyllium powder works great to make a batter thick; a little extra fat helps with sticking, and a double chaffle recipe will make one stuffed waffle/chaffle. Oiling and heating the iron after each use will help to keep it well-seasoned and stick-free. I think it's a bad idea to wash cast iron with soap and water and I don't. I believe this is a nice pan, well-made and forever durable. It performs as advertised, and if the "cons" I've noted aren't deal-breakers for you, you should get one, especially if you have an induction cooktop and do lo-carb chaffles - or want to cook outside without electricity.