What is the best way to season it up with the wood handles?
I will post pic later. My camera battery is dead.
This one is from the Ebay listing.
![Image](http://www.teardrops.us/userfiles/344/1a5d_1.jpg)
My pictures.
Jeremy
Dean in Eureka, CA wrote:OK...
Don't head my advise just yet...
Get some pictures posted, I would like to see a better shot of the handles.
Just curious... Are they like really flat where the two handles come together and kinda blackish looking or a bit reddish looking and more roundish with just maybe a hint of flatness where the two handles touch???
Also, is there a nicklel plated band at the end of the handles where they meet the cast iron???
Any series of grooves turned in them from a lathe???
rainjer wrote:So what is the trick to cooking with a this thing? High heat? Low heat? Oil? No oil? How long & do you flip it 1/2 way?
wolfy wrote:I bought one of those low-base, round waffle irons a few years ago with the wooden handles. It has STOVER printed on top of it in large raised letters. On the opposite side it has smaller letters along the outside edge that says "stover" and "Freeport, Maine". Anybody know how old it is or about how much they're worth. I think I gave $10 for it at the time.
Users browsing this forum: No registered users and 1 guest