HAWOK Cast Iron Waffle Heart Shape Maker with Handle Hoder and Basting Brush……

The item is very thin and small, extremely overpriced. The only reason we bought it because it’s hard to find cast iron waffles maker and this company takes advantage of this scarcity. You can buy 2-3 electric waffle makers for this price but again those are harmful due to non-stick quoting. This one is not harmful but bad quality

This is one of the most satisfying purchases I have ever made! Electric waffle makers never gave me what I wanted in a waffle, and they were always hard to clean. This cast iron waffle maker is a dream come true.I seasoned the waffle maker very well before using it. The first few waffles you make may stick, but the more you use it the less they will stick.To make the waffles, I heat the pan over medium heat, flip it over to heat the other side, open it and brush on a mixture of melted butter and oil, portion the batter, close it, flip it again, and cook for 1 and a half on bother sides. That is what works for me. The waffles are perfect and crispy on the edges.Note: the more you use it the better non-stick it gets, making sure the pan is hot enough and properly greased before pouring in the batter.

Ok, I have no basis of comparison for waffle irons as I’ve never used one. But, this waffle iron made the best Belgium waffles. I’m a first time waffle maker (don’t even make pancakes) and I love Belgium waffles. I do know my way around a kitchen and the last thing I wanted was another plug-in kitchen appliance, so I decided to try this cast iron version - plus, I’m crazy about heart-shaped foods - biscuits, muffins, cookies, etc. What I discovered is when this waffle iron is used correctly, you get delicious waffles (crispy on the outside, fluffy and soft on the inside), nothing sticks, and cleanup is a breeze.If you’re having sticking issues, it’s most likely that the temperature setting is too low and/or the waffle iron isn’t coated well before pouring the batter. Standard waffles use 375°F. I used 400°F as I was making Belgium waffles. I looked up a couple of recipes and modified a gluten free version. It definitely was not a thin batter and I used ~½ cup each time.My first waffle burned because I used butter to coat the waffle iron - rookie mistake! I switched to ghee; any high temp, neutral oil like sunflower oil works. After preheating the waffle iron to 400°F on both sides, using a silicone pastry brush to make sure every nook and cranny is thinly coated w/ ghee, pouring ½ C batter in the center and spreading it slightly, then closing the waffle iron, I flipped it on my induction stove and let it cook for just under 2 minutes. Then I flipped the waffle iron over and let it cook for 2 minutes. The second side needs a touch more time because it cooled while the first side cooked. The waffle fell cleanly out once cooked - not a drop of batter stuck! Cleanup consisted of wiping it down w/ a thin coat of oil and hanging it on my pot rack.To keep your waffles crispy and warm while the others cook, place them separately on a wire rack in a 175°-200°F oven. Do not stack them as the steam that accumulates between the waffles will make them soggy.This waffle iron doesn’t make the thick Belgium waffles you get at your favorite breakfast diner, but they’re every much as tasty. On the plus side, it takes very little space to store and will last forever if properly taken care of. I topped my waffles w/ warm butter and dark maple syrup, a dollop of whipped crème français, and a bunch of fresh strawberry slices. I could not be more pleased and now can have waffles any time I want.٩(^ᴗ^)۶

I wanted a waffle iron that is not non-stick so I chose this. After seasoning it works great, no sticking at all as seen in the photo. If you have experience in using cast iron, this would be a good one.

Es extremadamente pequeño

I've never cooked waffles before in my life, but was able to nail it the first time (I do cook a lot and was relatively confident). There was no wax coating that I could notice. Washed with warm water and dish soap, then seasoned it according to manufacturer's instructions (175°C - 370F for 1 hour inside the oven) using sunflower oil, except I placed both faces facing up instead of down so the oil remained instead of dripping off. Then heated the iron on the induction cooktop (power level 6-7 out of 9), each half on a different heating element. Used Martha's Stewart easy waffles recipe (simply because it was the first or second that popped up on google), added a little buter with the silicone brush, poured some batter onto one half and covered with the other, 2 minutes on each side, and that's it. You can see the result on the second picture. This batter didn't rise to fill the whole waffle iron (maybe it was too thin/liquid), so the result was kind of a 1 sided waffle, but I'm sure the recipe can be tweaked to make it rise all the way. The first picture shows the scale of the iron on the stove, and some cassava waffles made with dough instead of batter, also great, fluffy and crispy. The waffles take a little prying with a fork to lift and remove them, but they didn's stick to the iron, each one came out perfectly clean.Now, making waffles is a slow and patience defying process. This is not for making breakfast for a large party in a hurry due to the iron not being very large and each waffle taking about 4 to 5 minutes to cook. If you need to cook a lot of waffles quickly, buy two or 3 irons, or maybe get a larger electric waffle maker.A final note on a very important feature: The large handles make it really easy to use it. It comes with two cotton holders to prevent burning your hands, but the handles barely got warm and I could use them without the holders without a problem.