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 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!

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.

I looked up reviews and instructions and followed them religiously. This is a terrible product for people that are not survivalists. It is heavy so it is crazy to think that you will be able to flip it easily. Please do not believe folks who say they do so because it is all up to how big or strong you are. I am a regular size woman who exercises. I found it super hard to use, particularly considering this will be hot when you are trying to flip it. I also tried to cook them to avoid sticking but I did that 4 times, all failed to prevent sticking. Dough stuck the 4 times, what a waste of food and money. Guess what? I put it out for people to take for free...it was there for 3 days hahaha. I guess people would not take it even if gifted for free. I should have known better. I am writing this only to prevent others from buying it and not being able to use it. Note...I am not saying it does not work for all people. maybe people who camp, or who live in rural areas and/or who are strong enough to flip it with one hand without burning can use it. I will never ever buy something similar. all my pans are cast iron...so ...

Similar to other reviewers, I was searching for a Made in USA cast iron waffle maker. As I was unable to find one easy to purchase, after some research, decided to go with this Lehman's variety despite being imported. I very highly recommend reading the reviews to help guide how to use this pan. We have an old coil electric stovetop, and I followed the advice to pre-heat the heck out of the top pan at a very high heat to the point of smoking the oil - I found this step to be very necessary, otherwise your waffle will not heat through when you place the top on, as it cools when it's not on the burner. In addition, I have found that after flipping the maker, cook the top portion slightly longer (about 3 minutes instead of 2) works better for me. Also, I keep the burner a little higher than recommended - more like the higher end of medium instead of med/low. Even with all that, I'm still usually using a steel knife to carefully pry the waffle out of that top end. Another thing to be aware of is that this pan is VERY heavy - maybe heavier than my 12" cast iron skillets, which makes it a bit hard to manage and may be too heavy for some. Despite all the issues noted, however, once you work out the idiosyncracies this makes some TERRIFIC tasting waffles - my son literally would not stop talking about it. We are never going back to frozen! Finally, like other reviewers mention, make sure you use a tried and true waffle recipe to ensure it is thick enough and cooks proper. Attached photos include the recipe my brother (retired sous chef) gave me, and works wonderfully. Bon appetit!

I don't take many photos of items, and I should have when making these today. I was worried that it would be hard, maddening, messy etc and it wasn't at all! I followed someones's recipe I found, her name was Laura. Great recipe and I followed the directions for the maker just at they were noted. The waffle maker came seasoned, so all i needed to do was wash it and dry it. I did use Bakers Joy to spray the waffle maker with before pouring batter. This stuff sprays out and is messy, so I suggest taking the pieces apart and spray in the sink. I did this each time before I poured another waffle and with a fork, when done, they came right out, no issues whats so ever. Super easy to clean...didn't have anything to get out other than the oil, so i used a mild detergent with a soft brush and washed it well. Dried it on the stove and then seasoned it with coconut oil before storing. This is what I do with all my cast iron skillets and they don't rust. The ONLY thing that is funky about this item is: The connection of the two pieces. They are a little tricky to pull apart. I did heat up both sides separately on burners before using it. Once i felt they were ready, I took each piece with mitts on and held it in the sink and sprayed it with Bakers Joy. Sat it down on burner, sprayed the other side and then connected the together. Then, i slightly lifted the top to pour in some batter...filling just enough before the edges. I put the lid down and set timer for 2 minutes. Well, it took a lot longer then 2 minutes. Just keep checking and then flip, using mitts and holding both ends of waffle maker. I flipped back and forth a few times actually because I like waffles golden and a bit crunchy. The bottom part is what cooks, obviously, but that's why I kept flipping every 3-5 minutes. I got the hang of it real quick and my husband said they were really tasty. This will last a lifetime and is a healthier option than cooking with those non-stick brands....which aren't always non-stick and tend to overflow. I didn't have any spillage, and was surprised with this as well. I decided to make an extra batch and keep in fridge, then toast when ready to eat. Not an easy thing to make for guests, as it's a slow, one waffle at a time kind of process, so making them in advance and toasting quickly should work, i hope. Good luck everyone! Easy to use, just a tad heavy but read other peoples ideas on how to to make and handle this item and you'll have a great experience.

You need to get the method down or you will want to throw this in the trash! Once you figure it out it makes amazing waffles! This is what worked for me: Separate the 2 pieces and heat them on separate burners on slightly more than the medium heat setting (I have a gas stove) for 4 minutes. About 2 minutes in lightly spray with oil (I use avocado oil). I will usually prepare the batter while it is heating. At the end of the 4 minutes pour the batter on the side with the hooked latch then attach the top piece. Cook on this side for approx 1.5 min-1:45 then flip and cook on the other side for the same amount of time. I use a fork to pull it out, no sticking. It has worked great every single time since I figured this out.

I used to have one that was larger and had clamps to hold the two parts together but this is okay. Update- so after using it’s not good. Besides the smallish size, the lid opens to 180degrees only or must be removed. When loading/ unloading the pan, I do not have a third hand to hold the lid up. Super hot to try to take on and off during use. Balanced open precariously once- then never again. I had hoped legman’s had the old fashioned design . My old one was big, had an easy hinge with gear drops to stay open when needed, and a clamp to stay closed when flipping over. Who is making it?

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.