It has been quite some times since I left this blog, more than 3 years perhaps : )
Today I wanted to share some nice tips about how to season stovetop pizzelle maker. You can read original post at http://fantes.com/pizzelle.html
It's easier to use a stovetop pizzelle iron if you adapt the
ingredients of your batter recipe to create more of a dough. Often, you
can do this by simply adding flour. Batters generally give you a lighter
tasting pizzella, so experiment with your recipe.
To season the iron, coat the plates with a vegetable oil and heat
on the stove for 5-10 minutes. Flip the iron every minute or so, to
heat both sides evenly.
If using a dough recipe, roll pieces into small balls before
placing on the plate and squeezing the handles shut. Start small to
avoid a mess on your stove. Attach the handle clip to bake the pizzelle
For the first few pizzelle, add the batter or dough and cook for
about 1 minute, turning the iron over every 15 seconds or so. As the
iron gets hotter during baking, pizzelle will bake faster. Throw away
the first few pizzelle, as they will have soaked up the excess oil from
Baking time will also vary from between about 20 and 60 seconds
based on the temperature output of your burners. The direct heat of gas
burners is generally hotter than the indirect heat from electric
burners, but either will work well with a little patience and
experimentation. If too hot, they bake unevenly; if too cool, they'll
stick if you peek.
After baking, remove stuck-on food while still warm, and wipe
surfaces with a cloth. Lightly oil the steel handles, to prevent them
from rusting; if they rust, a light sanding and a little oil will
restore their finish.
( Pizzelle Maker )