<[email protected]> wrote in message news:[email protected] > I just purchased one of the new Waring Pro Belgian waffle irons and ........... > I much prefer a crisp waffle and thought that's what I was going to > get. But if I turn the heat up, I think they will probably burn. > > Are all Belgian waffles like this? > > Should I have purchased a regular waffle iron instead if I am looking > for a crisp waffle? > > Thanks. > Hard to say without knowing your batter recipe. Spraying the waffle-iron surface with "Vegelene" or "PAM" will not only help the waffles release, but also help somewhat fry the surface. Also, don't over load the iron. A small blob will expand to the edges. If you have a lot of batter seeping from the edges within the first 5 seconds of closing, you are probably using too much. I use an old-fashioned cast-iron waffle-iron. The great thing about cast-iron is that once it's hot it cooks pretty much the same using either electric or gas heat sources.