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Palmer Pizzelle Maker Classic
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- Made in USA by Palmer manufacturing
- Makes 2 thin 5 inches cookies
- Cast aluminum plates
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Made in USA This very popular iron is designed to make delicious crispy high ribbed 2 pizelles in half the time required by hand irons. Makes 2 thin 5 inches cookies, 120 volts 800 watts, Ul listed, Cast aluminum plates, Chrome and cast aluminum body, 5 year manufacturer warranty free cone roller
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CHOICE ● so I bought this Palmer iron for myself. There was nothing wrong with the nonstick iron that my friend had, but we both preferred her Palmer iron to the nonstick one because the patterned grooves were deeper and more sharp/distinct, the pizzelle browned better and turned out wafer thin and crispier. The choice was easy for me. I was pleasantly surprised to find a wooden pizzelle cone roller packed inside the box with the iron – a welcome gift. The iron also came with a spare leg.
THE IRON ● my experience with this new iron is no different than I had with my neighbor’s iron – it makes beautiful pizzelle every time, and they never stick - not ever. The iron itself is a sturdy but basic piece of equipment – you turn it on by plugging it in, and turn it off by unplugging it. The iron has a heavy-duty preset thermostat to prevent overheating – it will never get hotter than needed to make perfect pizzelle – there’s no heat control knob, no power light, and no “finished” light, and none are needed. A red light cannot tell you when the pizzelle are browned just the way you like them – you will have to look. With practice, you’ll soon know how long it takes.
FIRST USE ● I “seasoned” my new iron by spraying plenty of cooking oil on the cold plates, closing it and letting it heat up for a full 15 minutes, then pressing two slices of plain white bread between the plates for about 45 seconds to mop up the excess oil. After tossing the bread out, I made my first two pizzelle that came out effortlessly, no sticking whatsoever, that were perfectly edible – no need to sacrifice them as the “oilers.” By the way, I haven't greased/oiled the plates since their initial seasoning - there's no need.
PIZZELLE THAT DON’T STICK ● there’s no secret to making pizzelle that don’t stick to the cast aluminum plates – it all comes down to the heat of the iron (always a 15-minute preheat), and a batter recipe that has enough oil, butter or other fat to prevent it from sticking. I use the recipe found on the King Arthur Flour website, changing only the flavorings – vanilla, anise, orange, almond and many others – and I always brown the butter (beurre noisette) and cool it before adding it to the recipe – a small step that takes the flavor right over the top.
THIN AND CRISPY ● it’s entirely possible to make pizzelle in this iron that are too thick – you only need to ignore the instructions. The clamp on the end of the handle isn't there for storage purposes, it’s there to keep the top and bottom plates tightly together WHILE THE PIZZELLE COOK. If you don’t clip it shut, the power of the baking powder can easily lift the top plates up and result in thicker pizzelle. With the clamp shut as instructed, the batter expands sideways through the grooves to the outer edges of the plates, making a uniformly thin cookie – THIS IS THE WHOLE PURPOSE OF THE CLAMP.
BAD ADVICE ● Whatever you do, DO NOT follow the advice I’ve read in comments here and elsewhere to reduce the amount leavening (baking powder) in your recipe to keep the pizzelle thin. This is bad advice – don’t do it. Leavening not only pushes batter UP, but pushes it OUT as well, and that’s exactly what you want the batter to do in this iron. With the plates clamped together tightly, the leavening will push the batter SIDEWAYS through the grooves out to edges of the plates to make fully round pizzelle. The baking powder also makes zillions of tiny bubbles - the very thing that makes the pizzelle crisp - so don’t leave it out or decrease the amount or the pizzelle will be hard as a brick. The force of the baking powder may cause the batter to spurt out the sides a bit and run down the outside, but it’s a NORMAL part of the process, and it comes right off. With time and experimentation with the amount of batter to put between the plates, you’ll get the hang of it – just remember to USE THE CLAMP.
SOMETHING UNIQUE ● through a special order program, Palmer Manufacturing can make a custom iron for you with a monogram or family name – what a great idea for a wedding, or a gift that could become a family heirloom. You have to call them in PA to arrange for a personalized iron – 724-872-8200.
WARRANTY ● five years/workmanship and materials – send the unit back, including $10 for postage and handling, they will repair or replace it. Seems reasonable to me. If you buy it on Amazon and it doesn’t function out of the box, then return it to Amazon, of course.
FINALLY ● please give the Italians the respect they deserve for inventing this delightful cookie by pronouncing it correctly - there is no Z sound (as in zero) in the name at all . . .
Singular / pizzella ==> peet SELL ahh
Plural / pizzelle ==> peet SELL eee
I order this Pizzelle maker from Palmer and not a different co. or manufacturer because this is made in America, by the quality of the workmanship of this machine I'm glad that I did. Thank you for keeping your company here in America, I will order some of your other products soon. Absolutely LOVE It