🍪 Pizzelle Maker: Non-stick Electric Baker for Two 5-Inch Cookies- Includes Recipes Review

We love this pizza iron. Simple operation: plug in, cook dough, the water droplet on the cookie plates should dance, when done, drain dough, close, snap and wait until done (the steam will stop, the lid lifts easily). Some reviewers have mentioned sticking or spraying issues. A HOT iron (frying pan) does not need to be sprayed. The perfect cookie for a stroopwafel. Likewise? Favorite after-school pizza with almond butter and homemade honey. Delicious.

We received this pizza maker on August 1st but have not used it to date. My wife made pizzas for our nephew's wedding this weekend. On the third set of pizzas, the right side stuck to the top in a small area, leaving a burned area. Since then, the pizzas on this side have spoiled and our attempts to remove the burnt dough have been unsuccessful. She is only using the left side as I write this. She's also disappointed with the performance in general. The pizzas are thinner than she's used to and

After reading another review about buying this type of iron as opposed to a coated iron I decided on this one. It was excellent. I lightly sprayed the iron as suggested and success was achieved every time I baked a Pizzelle cookie. Cookie sticking did not occur. I don't have a cannoli maker, but I wanted to try this cookie as a base rather than the fried version. I have used the back of one of my big grip wire rackets with great success. They were more of a cannoli bowl, but who's complaining…

I bought this to make waffle cones and cannoli bowls from My Paleo Patisserie: an artisanal approach to grain-free baking. I've never made pizza before. I was impressed with how the "paleo" pizzas turned out. They were thin, crispy and beautiful. I let the pizza maker heat up until the lights went out, then I smeared the top and bottom plates with some grapeseed oil and nothing stuck. I simply removed each biscuit with a silicone spatula. And cleaning up was a breeze. I wish my Belgian waffle…

This device was delivered today. I bought it to replace a 20+ year old machine that wouldn't bake without every pizza sticking. I've read a lot of reviews about non-stick models that aren't as crispy as shiny plates, but I took a chance. When I got home from work I opened the box, took out the pad and put my old one in the same box (it was the same pad without the nonstick plates but with a different name). I kneaded the first portion of the dough and left. 2 batches later (1 vanilla, 1…

The polished aluminum version of this pizza iron is a good choice, you can avoid the non-stick problems associated with most other modern irons. Cleaning would be nice), but they're relatively easy to keep clean as the pizzas won't stick as long as you oil the plates. Before first use, I rubbed the plates with vinegar and cream of tartar to remove all aluminum. oxide on surfaces. Quite a lot came off the plates (grey powdery mass) so I didn't skip the initial cleaning. Then I greased the plates

I have never used these. My plan is to eventually make a stroopwafel, but today I started with chocolate chips. It didn't exist before either. I followed the recipe in the booklet that came with the machine. The brochure says to oil or spray the pizza grids before use. Then it was time to brush them with butter before baking the first biscuit. Interesting, did I read that right? do it twice do in between? I refrigerated the dough for 30 minutes and used a cookie scoop. The leaflet says boil for

I've always loved pizza at weddings and other events, and a few years ago I bought an iron to make my own. What a nightmare! Sometimes they got stuck which made for LOTS of toothpick fun! They did NOT come out, they were always too thick and not crispy. Even if I held the handles the whole time. I've tried many different recipes and figured I must be doing something wrong. Some with butter, some with margarine, some with melted crisco, some with butter. At least thick waffle cookies. They…