Sorry for the way off topic, however, I need some help... I made the batter and it tastes pretty decent however, the batter keeps sticking to the Iron... This iron was my grandparents and I have successfully make cookies before but this time I'm about ready to toss the dough...

Any advice on how to prevent them from sticking? PAM spray isn't working. I guess, I just need some supporting help.

Thanks!
bill

Iron's not hot enough, I think. Is it electric or are you heating the iron on the stove?

Pizzelle! Isn't that a bull's...oh, wait...that's pizzle. Sorry.

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Central VA

Gutenberg Wrote:
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> Iron's not hot enough, I think. Is it electric or
> are you heating the iron on the stove?

Not hot enough? You sure? (not questioning you). It's an old school one from I assume the 50's or 60's... But, it's defiantly electric (nice fabric cord)... I just read somewhere to make sure it's really really hot and re-season it every-time w/ crisco or put crisco on a slice of bread and let it burn the crap out of the bread...

I put the dough away in the refrigerator last night hoping the coldness would help the dough from getting burnt.... So, tonight I will scrap the burn dough out (yay) and season the crap out of it "hoping" to make it work this time... I did make them 2-3 times but this time seems like it really isn't working....

Bill

Is this a fellow @#$%& I'ma speakin'a de English to?

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Jimmypoo Wrote:
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> Is this a fellow @#$%& I'ma speakin'a de English to?
>
> --------------
>

Nope... sorry... Grandma was German and Grandpa was mostly Irish and a little english...

I have never tried to make pizzelles, but I do know that waffles will stick like crazy if the iron's not hot enough, and they're essentially the same thing, aren't they?

There's a recipe on Food Network by Mario Batali that says to heat the iron till "very hot," not very helpful, is that? How hot is "very hot?"

[www.foodnetwork.com]

Ok, I cleaned all the burnt crap out of the iron. Then I heated the thing up for about 10-15 minutes. Then, I wiped crisco on it. Then after about 10-12 cookies, they started looking pretty good... The rejects still taste pretty good... This time, I wrote down my steps... I sure wish I had my grandma & grandpa's recipe because the recipe I found (even though pretty close) isn't quite the same. Probably because it called for 1 lb. of margarine and I should of just used butter, which probably would of helped keep them from sticking...

Well, off to clean the kitchen...

Bill

I use PAM on my pizzelle maker. The first two pizzelles are garbage, then the rest are good. I also use pam on the spoon to drop the batter.

Mmmmm....pizzelles.

Stavs

Use Olive Oil spray.

That's all ya need.