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Product Description
With a nod of nostalgia, Rome's cast iron waffle iron is based on the traditional style that grandma used to use. Designed for gas burner stoves and camping stoves. 6.75" diameter cooking surface x 10" overall length. Made by Rome Industries - a family camping specialty company that has been making the Original Pie Iron sandwich cooker since 1964.
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Most Helpful Customer Reviews
187 of 189 people found the following review helpful:
4.0 out of 5 stars
Great waffles, but some skill needed,
By
This review is from: Rome's #1100 Old Fashioned Waffle Iron, Cast Iron (Kitchen)
I bought 2 of these. Based on the potential product quality, I would give it 5 stars. These can make great waffles (nonbelgian - i.e. thin), crisp on the outside, tender in the center, and light and airy. It's a revelation in fact, if you are used to the typical doughy waffle. I like these much better the what the waring pro, nonstick, flip, automatic beep, etc. In addition, the cycle time can be quite fast, provided you preheat the irons sufficiently and keep a high enough temperature. I can average 1 waffle a minute.
However, I took off a star because of the following caveats: 1) You must know how to season cast iron, otherwise the waffles will stick. It would be great if they could preseason this, like lodge logic. To season, first i put the irons in boiling water to take off the wax coating, then soaped and washed. I decided to season this on the stove top (make sure you have a good hood & vent). I preheated the irons, then brushed a raw chunk of pork fat on the surfaces several times and continued heating until the seasoning looked hard and black and no longer sticky. It took about 30 minutes (using 4 burners as I had 4 halves or two whole wafflers) and it will give off a lot of smoke. I decided to do this on the stove top because i have more control vs the oven. 2) The handles get hot. So, you need a mitt to handle it. I find a thin mitt easier to use than a thick one. It's easier to lift just the top half with a thin mitt. And you have to be somewhat careful as the halves can disengage while you are filling and removing the waffles. Having said that, I got the hang of it pretty quickly. I would not let my kids use it though. They also sell these with wooden handles. It would probably be easier. 3) You have to use enough heat. You have to preheat each side till it starts to smoke. I use medium to medium high heat on a gas burner. Do not use high heat to preheat as you can burn off the seasoning. By the way, i don't know if this will work on an electric burner. And you have to brush or spray some oil or butter. I brush lightly a mix of oil and butter. I find i only have to do this every other waffle, as the waffle mix does have some butter in it. 4) I don't wash the waffle surfaces, I just brush and wipe after cooking. HOWEVER, in spite of all that, I really like these and the my kids rate the waffles a 10, especially the cheesy waffles. I use a yeasted waffle batter that I make the night before. It includes, flour, buttermilk, eggs, and a bit of sugar and salt and some melted butter. I stir in a pinch of baking soda for extra lift prior to baking. You can put vanilla extract or grated cheese. I top with either real maple syrup, dulce sauce, or whipped cream and chopped fruits.
66 of 66 people found the following review helpful:
5.0 out of 5 stars
Rome's #1100 Waffle Iron is great!,
By Sacca7 (New Mexico) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Rome's #1100 Old Fashioned Waffle Iron, Cast Iron (Kitchen)
I have been making and freezing waffles for my family (teenagers included) for about 10 years now and this is the best waffle maker yet. I've gone through about 3 electric ones over the years, so it's nice to know I'll never need another!
It can seem to need a lot of attention, but it's really worth it. 1) The most important thing to know is: Are you familiar with working with iron skillets? You'll need to know how to season the iron and keep it seasoned throughout its lifetime of use. This could be the waffle iron's down-fall if you don't know how to do this. ~~~To season this I first burned off the paraffin coating in my oven with double aluminum foil under it. Then I washed it in the dishwasher. Then I heated it on the stove-top with a heavy brushing of canola oil and then let it cool completely. I did this about 4 times. This takes a day or two because of cooling times. Then I washed it again. 2. Once seasoned, I use it on my gas stove top at a flame set just less than medium. I have a bowl with several Tbsp. of canola oil next to the stove and a basting brush. I lightly brush the skillet before each waffle. I sometimes use spray oil and that is easier, but doesn't really help season it in the beginning. 3. Pouring 1/3 to 1/2 a cup of batter on the iron, then I use a countdown timer (Timex Ironman watch: it counts down and repeats automatically) set for 2 minutes. At 2 minutes, using oven mitts, I turn it over for another 2 minutes. 4. After 4 minutes total, the waffle is done and ready for eating, or let cool and then freeze. 5. After use, I may give the iron a light coating of oil, or simply let cool and store. Every two or three uses I place it in the dishwasher without any ill affects to the seasoning. This waffle iron makes the best waffles: light thin, and fluffy. No uncooked parts as with an electric iron. I like the beautiful simplicity of this iron, and I like that it also is a good source of dietary iron.
14 of 14 people found the following review helpful:
5.0 out of 5 stars
Perfect Waffles Every Time! Cooking/Seasoning instructions here!,
By PLimo (Connecticut USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Rome's #1100 Old Fashioned Waffle Iron, Cast Iron (Kitchen)
I use this on a gas stove. This waffle maker makes perfect no-stick waffles every time. First I melted off the wax coating and seasoned the pan (see below for instructions). Get your wire cooling rack, a clean dishtowel and parchment paper and scissors. Cut about 12 squares of parchment paper to place one in between each cooked waffle (these can be reused for a couple batches and you can use them to place between your waffles for freezing in a container).
The first time I cooked waffles on this iron, I didn't realize I wasn't supposed to spray the iron every time I put more batter in it. This worked out well for me because not one of my waffles stuck (although I did go through almost a whole can!). The second time I made waffles,I only sprayed the irons once at the beginning of the first waffle and they did not stick to the pan when not spraying each subsequent waffle. Here's my technique for cooking...heat each irons at same time on gas burners heated at medium heat. Using a potholder or folded dishtowel to hold the irons (because they get very hot) Spray the bottom iron's cooking surface (away from flame, of course) (with the bar), place it back on the burner and using a #20 scooper, almost fill it with batter (I use Alton Brown's recipe). Using the back of the scoop smooth it out until the batter is about an inch from the edges of the iron. Turn off the burner under the other iron--this is the one with the hook end (and spray that one with butter spray). Carefully place the hook into the bar and place iron on top of the iron filled with batter and align properly. After one minute has passed, use your towel and flip the irons over (still on medium heat). Cook another minute and check each side using a wooden skewer. You may need to flip it again to brown a little more. I like my waffles a light golden brown. Release the waffle from the iron using a wooden skewer and unhinge the top. Put waffle onto dish towel and start your next waffle, heating both irons again on medium heat. When the second waffle is cooked, place a square of parchment paper on the first waffle and stack it on top. Continue this process. If you like your waffles crispy, pop them into the toaster oven. My daughters now prefer the home-made waffles over storebought! The first thing I did was boil a kettle of water to pour over the waffle iron to melt off the wax coating placed on the iron to protect it in shipping. Be careful...use pot holders to lift it and turn it over --it will get very hot. Now it's time to season the waffle iron. Preheat oven to 350F. Separate both pieces of the waffle iron and coat each of the 4 sides with lard or Crisco shortening using a paper towel or pastry brush to get into all the little squares. Crisco is the preferred choice because it is very highly refined, although I have used lard. It will start to melt immediately because the waffle iron will still be hot/warm from melting off the wax coating. Use paper towels to smear the fat all over the pan, handle and everything. Keeping the two piece apart still, place the two pieces onto a cookie sheet lined with foil, square sides facing down. Using proper ventilation (because this can get a bit smokey), place the cookie sheet and waffle irons in the 350-degree oven for an hour. Do not open the oven during cooking or you will get a huge cloud of smoke in your kitchen. Turn the oven off, leave oven door closed still; let the pan cool down (I let mine cool down overnight), wipe off the excess oil, and put it away. The whole process of cooking waffles on cast iron can be quite therapeutic if you're not doing it in the morning rush to get breakfast on the table. I always do it in the afternoon or on the weekends when I have time. I hope you love making homemade waffles on your teflon-free waffle iron as much as I do! I think I'm going to order the one with the long handles for camping! It wasn't available when I ordered this one. Bon appetit!
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