Calphalon No Peek Waffle Maker
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- The Calphalon Kitchen Electrics collection features our exclusive Opti-Heat System. Designed to provide accurate temperature control and even heat delivery, Opti-Heat ensures that foods cook evenly and thoroughly, for reliable results you can count on - every time.
- Illuminated No Peek progress indicator shows. browning progress without lifting the cover.
- High performance bronze nonstick plates.
- Three temperature settings; Light, Medium & Dark.
- Chimes when ready. Automatic shut-off feature.
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Top Customer Reviews
First I bought the Kitchenaid Pro Line Series Waffle Baker, which makes two big round Belgian waffles at a time. My kids decided the waffles were too big, and I decided the waffles weren't crispy enough, so I recently passed the Kitchenaid along to a friend. Fast forward past several other waffle makers . . . .
Then, hearing that retro waffle irons were better than modern wafflers (see, e.g., Frugal Gourmet among others), I obtained a vintage 1950's Sunbeam CG from a relative, and actually purchased a refurbished 1940's Sunbeam W-2 from Toaster Central. These beauties are from back in the day when products were built to last a lifetime, and non-stick coatings had not yet been invented. Both vintage waffle makers yielded superior results, much better than any of the modern waffle irons I had tried. I chalked it up to the cast aluminum cook surfaces (no non-stick coating) that must be appropriately seasoned and maintained.Read more ›
I was ready to buy the Cuisinart WAF-6 (and I would recommend it based on its reviews if you're a die-hard fan of the thinner, traditional-style waffles), but then I spied this Calphalon. The reviews were slightly better than the Cuisinart, and since another reviewer said the pockets were not as deep as a traditional belgian waffle, I thought it would be a nice in-between and gave it a try and hoped for the best. The BEST is EXACTLY what I got.
Here's my top 5 favorite features of this waffle maker:
1. The chime and LED lights work perfectly. The chime is pleasant and on-the-money. The lights light up one-by-one as your waffles are cooking, appearing just like the progress bar on your internet browser. So I can cut up and syrup a couple waffles for my kids while the next batch is going, and simply look over to see if they're almost done so I can man my station.
2. As previously stated, the waffles are a nice compromise between traditional- and belgian-style waffles. I love the crisp outside and the fluffy inside.
3. NO OIL!! I have baked about 15 batches so far, and I have never used a drop of oil. I was shocked to read in the instructions that you don't have to use oil at all, ever! And in approx. 15 batches, I have had only 1 that stuck (when I had lifted the lid about half way and realized they were sticking to the top plate, I gently coaxed them with my spatula and they came right off).
4. Clean-up is so easy, they say just wipe the surface with a damp cloth (only use water), and it has worked every time.Read more ›
You may have to make a batch at each setting to get a feel for the degree of crispness offered. In any event, the inside texture remained moist and slightly chewy, regardless of the darkness/crispness chosen.
A nice feature is that the unit can stand on its side for storage. It cleans up very easily, as long as you do not over fill the squares. No more than 2 cups of batter, as recommended.
Although Calphalon describes this as a "Belgian" waffle maker, I believe this overstates the thickness of the waffles it prepares. They are certainly thicker than, say, Waffle House pancakes, but they are not true Belgian waffles, which should be closer to two inches thick. This unit offers a nice compromise between the two. The waffle cells are deep enough to hold little pools of partially melted butter and syrup in nice proportion to the amount of waffle in the average forkfull.
First, this waffle iron heats up very fast and evenly. I like the fact that I can dial in a predictable temperature (i.e., browning and crispness is controlled this way). I find it important to let the batter sit at room temperature a few minutes, so it is not so cold when it hits the waffle iron). Not to mention variations in ambient room temperature, an open window, etc. So, there is a lot of variability in cooking waffles and for consistent and predictable results you want to try to control the variability. Nuff said on that.
The waffle iron cooks the waffles evenly out to the corners, which is surprising considering how difficult it is to get even temperatures in square corners. The waffles cook almost evenly on top and bottom, but the bottom gets slightly darker than the top. A rotating waffle iron would take care of this very minor issue. This is my only reason for wishing I could give it a 4.9. Each waffle square takes about 1/2 cup of batter. Also, we always use a whole grain, hearty batter and tend to mix it on the thick side, and it handles this type of batter perfectly. Once closed it takes just about 90 seconds to get a near perfect waffle that is crispy and brown on the outside and fluffy on the inside.Read more ›
Most Recent Customer Reviews
Ruined our Sunday breakfast plan totally!! We don't use it regularly... like once a month or once 2 months. It worked good for few times. Now it doesn't heat up to the level... Read morePublished 3 months ago by Ari Chandrashekaran
I like this waffle maker. One waffle and there's my meal. But they're Belgian style and soft, not as crispy as a regular waffle. I like the crispness. Read morePublished 3 months ago by GFK
We've used this for quite a while now and it works great! Makes great waffles and hash browns! The trays don't come out but are extremely easy to clean. Would recommend!Published 4 months ago by John F
Love this waffle maker and use it all the time. After many uses the waffles still never stick. It's heavy duty and well made like most Calphalon products. Read morePublished 6 months ago by Joy C.
Not too pleased with the crispiness of the waffles this produces. I am not sure if it is my recipe but it does not seem to dry them out enough to crisp up in the cooking time. Read morePublished 8 months ago by Jennifer M. Perrey