Most helpful positive review
12 of 14 people found the following review helpful
on October 16, 2009
This pie iron works great and makes delicious hot sandwiches and "pies". It can be used with slices of bread, flour or corn tortillas, pie crust, puff pastry or egg roll pastry. It is great for frying single eggs too.
The only concern would be that the rod with the hook doesn't have a stop, so it could slide toward the fire or get lost if you unscrew the handle rods, but I fixed it with a little epoxy. Because of this and the parafin coat that can be hard to remove before seasoning, I give it just 4 stars. It's about time they change to something more like Lodge uses with their skillets that can be removed easily. If you don't properly clean the parafin off, you will get your kitchen full of smoke and burn smell when you season the iron in the oven.
To remove the parafin coat is best to put the iron head over a propane burner for a while so it warm up and run out or get burnt. Then let it cool a while, scrub it with soapy water and dry it. Spray some oil on it or rub it with crisco and bake it for one hour at 350. This can be done because the handles can be removed. Or if you already have the propane burner, you can just use it again to season the iron without removing the handles leting the oiled iron castings get really hot for some minutes, turning it constantly. Then spray a new coat of oiland let them alone to cool down. They get a beautiful black full seasoned finish instead of the golden brown finish it get in the oven.
I was doubtful between this jaffle iron or the classic pie iron with the longer rods. The handles lenght is adequate for the stovetop or the grill. Have not tried it on an open fire yet. If the shorter handles become an issue or get damaged over time, I can always make other rods threaded for it.