Lehmans Cast Iron Waffle Maker - Two Piece Hinged Non-Electric Waffle Iron for Stovetop or Grill Makes 7 inch Round Waffles - Non-Drip Double Rim - 8 pounds

I picked the Lehman's waffle maker based on the article "The Best Non-Stick Waffle Makers" at LeafScore. I completely agree with the pros and cons stated in the thorough review. For anyone on the fence, I want to address the negative reviews this product has received here on Amazon and other online retailers, and maybe provide some helpful advice: 𝐅𝐨𝐫 𝐚 𝐛𝐢𝐭 𝐨𝐟 𝐜𝐨𝐧𝐭𝐞𝐱𝐭: Like many others, I wanted a waffle maker that did not have a non-stick surface in order to prevent chemicals from leeching into my children's food; that includes ceramic coatings. Foregoing the debate of product safety, this is the right decision for our family. In fact, my pair of Cuisinart waffle makers were the only non-stick coated products in our kitchen. I tossed the electric waffle makers some time ago and we did without for a while. I was hesitant to try waffles on cast iron due to the apparent complexity, but the kids missed the waffles (I do believe my waffle recipe, found online, is the absolute best), I decided to make the move. 𝐌𝐲 𝐞𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞: I received the waffle maker faster than projected 👍 Lehman's claims the waffle maker comes pre-seasoned. It seemed to be, but I can't verify that. I washed the waffle maker with soap and water and dried it over an open flame. After the waffle maker was dry, I applied a light coating of safflower oil on both sides and pre-heated the waffle maker. My oven has a range from Low to settings 1-9 to High. I set my standard (not over-powered) stovetop burner to 5. With a small ladle, I placed four scoops of batter onto the waffle maker, spread it out evenly, then closed the lid. With a little experimentation, I settled on cooking the first side between 2:30-3 minutes and the second side 2:30-3 minutes. Between waffles, I re-coated the maker with a thin layer of safflower oil. The waffles came out fantastic with not a single waffle tearing. I used a fork to separate the waffles from the maker, when needed, but not a single waffle tore. When I was done, I had made 13 waffles and the waffle maker was completely clean. I have since seasoned the waffle maker with grapeseed oil and will be seasoning again a few more times. That being said, I expect to always add a light coat of oil when preparing waffles just to ensure no sticking. 𝐂𝐫𝐢𝐭𝐢𝐜𝐚𝐥 𝐏𝐨𝐢𝐧𝐭𝐬: • The waffle maker is heavy; if you've been cooking with cast iron, not an issue, if not, you'll build up strong hand/wrist muscles. • The waffle maker does not open to 90 degrees. I placed a pot behind the maker so I could have the top open about 90 degrees while adding batter and removing the cooked waffle. Because the top half is heavy, you have to be careful that the waffle maker doesn't slide off the burner. I figured that out pretty quick, putting my hip against the lower handle or holding it with a cloth. This is probably the biggest issue with the maker. If you open the top more than 90 degrees, you risk the halves coming apart. That happened to me once and it's disconcerting, but like I said, I figured it out and made it work (for me). You'll find your own solution. • Don't play with the heat. Find a setting and stick with it. I believe a medium heat lets you cook the waffle all the way through without overcooking the outside. • This waffle maker makes thicker waffles than we were accustomed to with the Cuisinart. I didn't know how that would be received, but given that I have the best straight waffle recipe (again, not mine, found online), they were just as delicious. Where a couple of my kids would have had three from the Cuisinart, they had two from the Lehman's. • With the Cuisinart, despite making waffles frequently, getting perfectly round waffles was a challenge and not ending up with batter on the counter or dripping down the sides of the appliance was virtually impossible. With the Lehman's, right from the get-go, the waffles came out perfect. Was it the weight of the top half, the little drip rim built in to the maker, that I just got my portions right? Who knows, but I have never had waffles so consistently come out perfectly round. My guess is that it was the weight of the top keeping the batter inside the maker. • I can only assume the negative reviews here that deal with waffles sticking and tearing involve either not coating the waffle maker with oil or not cooking each side long enough. I made 13 on the first go and every one of them came out easily. Some required a little help with a fork, but they separated from the maker with little effort with nothing left behind. 𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 𝐍𝐎𝐓𝐄: One side of the waffle maker starts off hotter than the other because it has direct flame/heat on it, and when you flip the waffle maker, the first side, being hotter, continues to cook. As a result, both sides of your waffles may have different degrees of golden brown, but they will both be crisp and delicious. I found that if you try to cook the initial top side until it is the same golden brown as the initial bottom side, you'll end up with an overcooked top side. Despite overcooking a couple for that reason, I didn't burn a single waffle and not a single waffle came out undercooked. I hope you have found this review/feedback helpful. To be more efficient cooking waffles for a family of 6, I will be ordering a second waffle maker. Happy baking! 😉

I love this waffle maker! I wholeheartedly recommend it and here’s why: • it makes delicious waffles that are just the right size—not too big, not too small—which means they are fluffy on the inside, crispy on the outside (mmmmm!) • it’s cast iron so there’s no toxic coating to disturb your breakfast, plus it adds iron to your diet • it’s smaller than an electric waffle maker & thus conserves storage space • there are no moving parts to wear out so I hope you like it because you’ll have it for the rest of your life • it’s a great value That said, there IS a learning curve to making waffles with this pan. You must follow the procedures precisely or you’ll get furious with your purchase and want to cast it aside (pun intended). If you wish to be victorious, you’ll need the following: • a good waffle—not pancake—recipe • a preheated pan • adequate oiling • medium-low heat • 2 minutes of cooking on each side It’s really not hard. It just takes some practice. Below is my own secret recipe, which I’ve developed just for this pan. I hope you enjoy. LAUGHING LAURA’S WILDLY WONDERFUL WAFFLES Ingredients: 1 cup all-purpose flour 3/4 cup almond flour 1/2 teaspoon fine grain Himalayan salt 1/2 teaspoon cinnamon 1 Tablespoon sugar 3 eggs 7 Tablespoons vegetable oil + more for oiling pan 1 1/2 cups buttermilk 1 teaspoon vanilla extract Directions: Combine all-purpose flour, almond flour, salt, cinnamon & sugar in a bowl. Make a well in the dry ingredients & add eggs. Beat lightly with a fork. Add oil, buttermilk and vanilla extract & stir until just moistened (some lumps are fine). Preheat the pan for at least 4 minutes over medium-high heat. Brush generously with vegetable oil. Pour 3/4 cup of batter onto the center of the pan & close the lid. Flip it over to the other side so batter sinks into all the crevices. The pan is heavy so use both hands for flipping. It’ll be hot! Wear oven mitts! Cook on medium-low heat for 2 minutes then flip it and cook another 2 minutes. Don’t estimate the time! Use a timer (trust me). If you’ve oiled sufficiently, the waffle will come right out with a fork. Add your favorite toppings and enjoy the world’s best waffle! I recommend fresh strawberries and real whipped cream. It’s a good idea to brush a little more oil on between each waffle but you be the judge of how greasy you want your waffles to be. Not necessary but helpful notes: This recipe makes 4 1/2 waffles with this waffler maker, which is perfect for two hungry people and maybe a hungry dog or a not-that-hungry pig, although I think they are too good to share with my pig. The almond flour is the key to exquisite fluffiness so don’t substitute with all-purpose flour. And buttermilk kicks ass. It gives your waffles the right sweet-sour balance. If you don’t have any on hand, you can make it by adding a little vinegar to regular milk. Of course, if you’re vegan you can replace the eggs with flax and the buttermilk with a nut or soy milk. It will take some practice to get your heat exactly the way you want it—especially on a gas stove—but don’t lose hope! You can do it! Triumphant waffles are awaiting you!

The waffles came out in crumbles. Nice idea but didn't work well.

Firstly, this design doesn't set itself up off the stovetop. So it doesn't work on my standard glass top range. On mine the handle would touch the flat top not allowing the entire waffle iron to rest flat on the burner. It works on a woodstove with the handle overhanging the edge. And it works on a plug-in burner that you can put anywhere on your countertop. It gets really hot. There is no room between the 2 handle halves to put a silicone handle insulator (as you could on a frying pan) so I am using a pot holder to flip it. I like to use an infrared thermometer to keep it between 300-400F. The first time I used it I didn't put oil and it was the absolute worst to clean every spec of waffle off. Now I let it preheat, lightly butter it, and have very few issues. Having a little butter on top of a fork and dragging the fork across all the dimples lets the butter melt onto each raised dimple which I think is the most important thing. As opposed to pouring oil that gets the bottom good but not all the raised dimples. If you had a good spray bottle to mist it with oil that could be slightly quicker but the butter taste is a big plus. There are 2 halves that hinge together. On mine I find myself having to hold it open with one hand while I put batter in so that it doesn't crash closed. So normally I just pull the halves apart real quick to butter them both, and then pour the batter in the one half, and then rejoin the halves to close it and then immediately flip the waffle iron upside down to the other side The last thing is that it doesn't cook as fast as a waffle maker that cooks from both sides at once but it's not too bad for a relaxing Saturday morning breakfast.

After searching forever for a well reviewed and well liked cast iron waffle maker NOT made in China, and coming up dry, I decided to go with this one despite its origin simply because no other good option was available except an extremely expensive European one that looked like the waffles it made were too thin. Overall, I’m glad I went ahead and got this one. I read many of the reviews before purchase so I knew ahead of time to reference them and expect some trial and error. The top review from the US by D. with the waffle recipe included was especially helpful, and I highly suggest reading it as you make your first waffles and using that recipe (double for your first go around so you can chuck the first fails as you learn how to do it). 2 things we had to tweak for our glass stovetop was to lower the temp to medium (medium high was too much, medium low not enough) and cook for 1.5 mins per side not 2-3. But that was just our particular stove. It only took 2 waffles in to figure that out. Another thing we learned was not to oil it again until right before you pour more batter on. If you oil it right after removing a waffle and then let it heat again on the stove or flip it over to heat the top, oil will pour out everywhere. A few reviews said the waffle iron will not stay open to pour the next waffle and takes 2 hands- one to hold the iron open and one to scoop batter in. This is true and false. There are 2 sides to the waffle iron. It stays open at 90 degrees without assistance from one side, but if you flip it to the other side and try to open it 90 degrees it will not open all the way. If the rounded “hook” that holds the hinge together is curve side up, that’s correct and the “top” of the pan. The waffles themselves were crispy on the outside and fluffy on the inside. I was worried about it being too shallow of a pan and it isn’t. Makes good Belgian waffles. Not as puffy as my old traditional waffle maker but definitely not too thin, and honestly I like them better than the mega tall waffles I thought I loved. I was also concerned they’d be too small and they aren’t. They’re a good size, and if the waffle iron was any bigger the weight of it would be annoying. I had better luck with lard (or bacon grease) than vegetable oil for keeping waffles from sticking. Applied with a basting brush. Not sure why. Just worthy of note in case you’re having issues with that. Could be your oil type. Great product.

I held off buying the "Lehman cast iron waffle maker" for a while because it had a few negative reviews concerning its construction and ability to cook good waffles. After searching and searching for something better in the same price range, I came up empty handed and decided to take a chance on it. Too bad I wasn't also buying a lottery ticket that day. It arrived, securely held in its sturdy packaging, and looked beautiful when I pulled it out. We have a glass topped/induction stove which they recommend against, but it's what we have and we (very carefully) cook on it with cast iron all the time. Following the instructions I gently washed it, made up my batter, took the two halves apart, spritzed them with vegetable oil and set them both on separate burners to heat them up at the same time. When I thought the heat might be right (3 - it wasn't... too cool), I poured in the batter, let the recommended time go by and... it was a disaster (of course, the first waffle always is, right? :-p) Fortunately, in the next attempt they came out perfectly, here's what I did, after cleaning out all the mess: (times are approximate, and likely the actual time was 5-8 seconds longer than what I wrote given the time to move things around etc. - this whole cooking thing is more of an art than science of course, and everyone's environment is different. Practicing a few times will hopefully yield similar amazing results though) I took it apart, spritzed the insides with a healthy amount of oil, then spread that all around with a brush, and heated up each side on a separate burner set to 5 (out of 10/Hi). When they started gently smoking, I turned the burners down to 4, poured the batter into one and capped it with the other. (actually on our induction stovetop, when the cookware is removed the burner automatically turns off after a few seconds, so I didn't really do anything with that burner anymore, it went off) Cooked for about a minute on the one side. Flipped the contraption and bumped the heat back up to 5 (to reheat the top side which had been cooling for the past minute), brought back down to 4 after about 30 seconds (or a bit longer), cooked for the rest of the minute (another 30 or so seconds). At that point, it was a matter of intuition, Holy Spirit leading, or crystal gazing, whichever one suits you better, to figure out when to pull it off, just don't do it for too long. I also would try and gently pry to see if it came easily or not, and was kind of watching how much steam was still coming out, the effusion of which had diminished quite a bit by the time the golden awesomeness inside was ready to be offered up on a plate! Although I gave 5 stars for "easy to clean," NO waffle iron is easy to clean if you've baked stuff on - so it's no different from any other waffle iron if you messed things up in the process. But used properly, it was completely spotless when my waffles came out, what you would expect from any good cast iron product.

It is nearly impossible to figure out how to make waffles with this thing. They should include whatever waffle recipe they use, or at least some sort of an idea of the consistency needed from the batter, the temp, maybe a how-to video somewhere. Both my husband and I had our own separate incidences with this contraption where we almost set the kitchen on fire, ruined a perfectly good batch of waffle batter, and ran panicked across the kitchen, while clutching this ridiculously heavy (did I mention this thing is so heavy, at first you’re like “no big deal” but it it quickly becomes a big deal) any way back to running through the kitchen with the flaming hot ridiculously heavy waffle iron in our in our silicon oven mit, then tossing it. Tossing it sounds wrong, I mentioned how heavy it is, shotputting, that’s the correct word. Shotputting a cast iron waffle iron (say that five times fast, okay only medium difficult but fun) shotputting a cast iron waffle iron out the back door, over the porch and onto the grass, where each time, it burned, its own waffle iron shaped brand into my back yard. Then, each time it took multiple soak and scrub attempts to clean the “project” we had made. Yes, we used oil. But we were looking for something that made waffles- we did not get so that’s where I removed stars but WE WERE LOOKING FOR SOMETHING THAT DID NOT HAVE AN ANTISTICK COATING on it. So this gets two stars because it did provide that.

Reading through other reviews, I was kind of worried for the usability of this product, specifically for sticking and being too hot and heavy to handle. Having said that, this product looked like the main non-generic option in this price and size (it's compact in size) range, so I got it and I'm happy with the results. It did not stick at all, it's heavy, and some special care is needed in order to not get yourself burnt, but it's not that hard to handle, and the results are much better (crispy) than my electrical waffle maker. If you have some basic know-how of working with cast iron cookware then it should be relatively simple to make it work without any issues.

This waffle maker made me realize how much I hate waffles! It's terrible

This is a great waffle iron! Full recommendation!

very good quality, if at first your waffles don't succeed - keep trying because with proper heat and lube you will have excellent waffles! Love the healthy factor of cast iron.

Keep it seasoned well and enjoy delicious waffles.

Good product. Just need to learn to handle it