Teardrops n Tiny Travel Trailers

After months of looking and, of course, right before CRA, I found not one but two waffle irons! Just got the chance to clean them up and take some pictures. One is a Wagner Square with a high base and the other one is a Griswold American 7 with a high base. Both are usable, I think. Though the Wagner needs some conditioning first. So, without further ado,

You heard it here folks; Bonnie is in charge of breakfast

Let me save you about an hour of digging out the half cooked batter out of those little holes.

When you go to use the iron get it hot, real hot , then spray with some aerosol vegatable oil is should smoke a bit.

Now you are ready to load and cook.

Batter sticks to cold, cool ,or just slightly warm, iron and is a PITA to remove.

Just an F.Y.I I learned the hard way.

Season it with beeswax as well....I am a HUGE advocate of that. My wife's favorite thing to do is to simply demo by frying an egg on her griddle. Literally slides around when you try to flip it.

We uses to use fat like everyone else, but gave it up when we had this shared with us, and never looked back

Make 100% sure you are using 100% beeswax. No soy or parafin!

GerryS wrote:Season it with beeswax as well....I am a HUGE advocate of that. My wife's favorite thing to do is to simply demo by frying an egg on her griddle. Literally slides around when you try to flip it.

We uses to use fat like everyone else, but gave it up when we had this shared with us, and never looked back

Make 100% sure you are using 100% beeswax. No soy or parafin!

Gerry, do you season after every use with beeswax? I have a source for 100% local, so I can do that. Any differences to coating and heating beeswax?

bobhenry wrote:Let me save you about an hour of digging out the half cooked batter out of those little holes.

When you go to use the iron get it hot, real hot , then spray with some aerosol vegatable oil is should smoke a bit.

Now you are ready to load and cook.

Batter sticks to cold, cool ,or just slightly warm, iron and is a PITA to remove.

Just an F.Y.I I learned the hard way.

Bob, thanks for that hint. I will remember.

bonnie wrote:Gerry, do you season after every use with beeswax? I have a source for 100% local, so I can do that. Any differences to coating and heating beeswax?

We did one "major seasoning" meaning we stripped the old seasoning off and started fresh (right or wrong, we just ran it through a self cleaning cycle in the oven...it comes out all rusty looking. A quick wash and you've for clean iron)

We did a normal process of heating, wiping down (while hot I melt the wax)
And baked at 375 for a hour and a half or so, turning the item over about half way through to prevent pooling. Then seasoning several times to build up a nice layer

We will periodically wipe new wax on after use to keep building the carbon layer.

Camp-inns forum has an article on it....I'm on my iPhone so I can't easily look it up.

If you've already got a good season built, I can't see a reason to strip it....ours has hosed up.

Yes, you will smell honey when you start the process. No, it won't last. Everything will taste 100% bee free when your done.

No sticks. Dog got the first one. Ymmmmmmmmmm

Nice!

As a side note...watch certain fruits in a waffle or any recipe with added sugar, they will want to stick. I'm going this next week...and plan on mastering a chocolate malt waffle. Sounds good, hope it all works out. Doug

Congratulations Bonnie!!! I know you will enjoy them! I haven't found mine...... yet!!!


Mary C.

I have the gris top base and love that thing but l like your sq wag I know its different thats why i like it so much well you go enjoy both of them happy camping