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92
4.2 out of 5 stars
Rome's 1605 Double Pie Iron with Steel and Wood Handles
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67 of 72 people found the following review helpful
on June 21, 2010
Verified Purchase
I've been using the single pie iron for years.

I like putting in a piece of bread larger than the actual form of the pie iron. That way it crimps the bread together and nothing oozes (highly sophisticated term) in to the pie iron and makes a mess. Secondly when you eat it less ends up on your shirt.

This double one sounds like a great idea but doesn't allow for the crimp. I highly recommend just buying two singles and you will have to wash less shirts and less maintenance on the pie iron.

note: Marshmallows, chocolate and bread may sound good but doesn't work. My marshmallows just disappeared into the bread and I was left with lumpy Hersheys (not what it use to be). :)

For best results buy bread with large slices (not necessarily think but wide and tall for the crimp).
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45 of 48 people found the following review helpful
We spend a great deal of time outside as my husband and I simply adore where we live and the nature around us. About once a week we sit out by the firepit and enjoy a glass of wine. We recently went to pick up some new hiking gear and as he dabbled in looking at "snake chaps" I headed to the camping cooking section, my bag.

When I was a Campfire Girl a million years ago this was my favorite part of the dang trips. I still remember the grilled cheese sandwiches and fruit pies. Oh, holy moly did a few of these fly into our shopping cart when I found them at the camping store. I hadn't seen them since.

I think it imperative to get the genuine cast iron, as this one is, for even heat and long use.

This turns our staycation we live every day into even more of one. Yes, we camp, but I swear to you it's fun to make dinner on that firepit. The flavor is tremendous. You are not going to get chargrilled flavor indoors on your panini press, y'all. Take it outside.

The more you use it, the more it will season but if you season it first, the clean up is a snap. We like using buttered bread for most things but there are a variety of things you can do in this.

I don''t eat meat but my husband does. You can actually chop up steak, green peppers and onions and cook over the flame then put in a bun with cheese for a Philly Sandwich, you can cook meatloaf, you can cook fish.

We are more often doing something between two slices of bread. You can put pizza fillings in between your two buttered bread slices and it's like a grilled pizza, you can put fruit pie filling between them then sprinkle with sugar for your dessert, I love a mean grilled cheese and he'll add ham to his.

You can cook eggs with fillings for breakfast in it, you can put one slice of buttered bread on the bottom, top with tuna salad, a tomato slice and cheese, and another slice of bread for a tuna melt, you can make shortcake by adding extra sugar to prepared Bisquick mix, then cooking in the pie iron, then add butter and fruit pie mix and cook some more. you can make beer dogs by adding hot dogs and onions and sauerkraut and a little beer and steaming. Works with veggie dogs as well.

You can make peanut butter and banana sandwiches...gooey good.

Whatever you can put on a sandwich, you can make a hot fired up charcogrilled sandwich better.

We do not trim the bread. This is meant to crimp the edges together so let the pie iron smash them together.

This has ridges which makes it work like a panini press where certain parts get an extra crisp. Fantastic.

The point is to sometimes switch up what you do for date night. Yes, it makes camping more fun but it also makes entertaining more fun. If we have someone over and go have beer by the fire, making fruit pies is an added activity as we sit around talking even if it is far past dinner time. So for us, for the firepit, it's just an added bonus. I love a good fire year round with just a glass of wine, but throw in an activity and good food...well, heck, I'm up for it.

And, if you have kids, you might awe them with this as much as it did me when I was a Campfire Girl. It made it fun for us to cook.

So..let's get into seasoning for the non-cooks. You can't buy one "pre seasoned" because it will look used and ugly. Seasoning is not pretty but if you season cast iron, it will never rust. If you don't, or scrub it off, it will. Think of your grandma's cast iron skillet used for cornbread etc...It gets black with built up grease but that's what makes it perfect and non-stick.

I personally seasoned this over my gas range inside because to do it correctly takes a few steps. It comes coated in paraffin wax (just like an apple does) you should first burn off. Then you want to build up some cooked on oil to the surface. you do this by rubbing it on then heating it over flame.

If, when you are doing cooking, you over zealously scrub this off you'll have to redo it. You don't want to sanitize cast iron. You want the grease to build up. That's what seasoning is and has been done for ages. It makes it non-stick. If you scrub it all off and simply reapply some oil, it's not going to do it the same protective-good as letting it build up. This replaces the paraffin wax that is coated on it to make it look beautiful and rust-free when you get it. Read the directions on seasoning and don't skip 'em if you want it non-stick and rust free forever.

But since it takes a few applications, you can do it on a gas range...

As for trimming your bread, It's actually important to buy large slices...most will be perfect for this. I found raisin bread slices small and not able to be crimped. If you put your regular slices in, fill with fillings, slices on top, when you fold this down it automatically crimps the edges together and seals them while cooking so you'll have no drips on you because you can hold it so the where the slices joined in the middle is facing up.

If you want to slice off the crusts on one side so that these face in the middle it looks pretty as there will be no crusts at all but 3 edges of the slices will be crimped and sealed.

This will be heavy with 2 sandwiches inside. We like to lay this on the grate that is partially attached to the firepit or on stones and let it do its thing. It's too heavy to hold the whole time.

The sandwiches are AMAZING!

Note: When it automatically crimps your sandwiches, THEN you can tear off the edges. In other words, let the edges hang out, close the pie iron, anything left hanging out you can trim. Everything on the inside will be automatically sealed.
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15 of 16 people found the following review helpful
on September 7, 2009
Verified Purchase
We have used this pie iron to make grilled ham and cheese sandwiches, fruit pies with bread, sausage links, and french toast. It has recipes for so many different foods that we know we can have fun learning to make new things. Like any pie iron it takes awhile to make enough food for a group of people, but it is easy and fun.
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14 of 16 people found the following review helpful
on July 18, 2010
Verified Purchase
My wife got to use a single sandwich pie-iron and thought she'd one-up that one with a double... Well, It does the trick, but is quite heavy. If you have something to rest it on within the fire, it will do the trick. Our handle on one of the sides separated after the first use which makes this a bit challenging to manage. I'm certain it is easy enough to fix if the pin that is supposed to hold it in place comes out, however it is disappointing to have to deal with something poorly put together after the first use. All-in-all, the sandwiches tasted great and my forearms got a good workout but the construction could have been quality checked a bit better.
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10 of 12 people found the following review helpful
on August 23, 2008
Very Good product with one minor thing, the handle needs to be thicker and longer. As for the pie maker it is the best that i have and i have several pie makers. All in all your product gets a A+ A+
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5 of 6 people found the following review helpful
on August 24, 2009
Verified Purchase
My family love this item. It has been so much fun making different recipes while camping. We've used it many times and will use it so much more!! Thanks for a great product.
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5 of 6 people found the following review helpful
on January 20, 2008
Verified Purchase
ordered this dec 21 and had it by the 24th...
wonderful service,,,
and great mountain pies in the fireplace....
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2 of 2 people found the following review helpful
on November 24, 2013
Verified Purchase
Purchased this and two single irons for our new fire pit. My husband's family used to make "pudgey pies" when they were camping as children, so this was a must for the fire pit. They made great desserts, and our guests loved them. I know we will use these often now that we have them.
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1 of 1 people found the following review helpful
on September 18, 2014
Verified Purchase
Kind of irritated with this product. It says "double" but there is no middle piece that crimps the bread. USELESS and frustrating. On the outside it looks like a double on the inside it is one big single space. What are you supposed to do with that!!.
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2 of 3 people found the following review helpful
on October 21, 2010
Verified Purchase
Just received my Double Pie Iron today and seasoned it for use. Overall construction is good and I'm sure this thing will last longer than I'll be around. I should have gotten the short handled version as I love grilled sandwiches so I'll probably be using this more at home, but this one will work double duty at home and while camping so the extra long handles will come in handy outdoors.

As with all cast iron, they take time to season so this one will take a little more preparation before it's ready for full time work. My first grilled ham and cheese stuck a little but they'll get better. As for the size of the iron, the bread here (Japan) is a little larger than American bread so I had to cut it down to size, but the deep pockets of this iron gives plenty of room to add lots of goodies. I cut my ham thick, added two slices of cheese, some tomato slices, the dressing and spices, and all fit well within this iron.

The one thing I would like to see, however, is a crimper around the edges and down the middle. My sandwiches fell apart as I pulled them out because there is no crimper to fuse the two slices of bread together. Perhaps I should have tried making them without cutting the bread to fit inside and just left it hanging out, but that would have really smoked up the place as the edges would have burned in the fire. It might work, but I'd rather have everything inside away from the flames and sealed for easier removal.

All in all, a good product and I'm sure I'll get lots of use from it.
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