In the Kitchen with Waffle Pantry

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• Hello I bought a krampouz iron liege from you guys and after awhile it has began to over heat and at over cook the dough and Lower temperatures yet the inside of wafel is still doughy and raw. Is this a reasoning or something else?

  • Hi Razzi,

    Krampouz irons are very durable and don't typically break down that easily if cared for and maintained properly.

    Your described issue could very much be related to the seasoning. It is good practice to daily remove the cast iron plates from your machine, wash them thoroughly with just water, allow them to fully dry before installing them back in, and lastly reasoning them according to the manufacturing instructions above. Please give this a try and see if it helps. It may take some time to clean your iron properly if you haven't done this before on a regular basis. We recommend this to be done daily for proper maintenance and care of the iron.

    Should the above not fix the issue, it may be related to your thermostat. The thermostat controls the temperature of the iron and can be easily replaced by you if needed. Turn of the waffle iron and allow it to fully cool down, unplug the unit from the power source, and open the screws located at the bottom of the machine (in the case of a flatbed model). You will need to turn your waffle machine around to do this. Once open, the thermostat is attached to the temperature knob/dial and is a white plastic unit with multiple wires attached to it. Take a picture of thermostat with all the writes attached to it before you remove it. Remove all the wires, remove and replace the thermostat, and reattach all wires according to the picture you took. Make sure to put your waffle iron back together before testing it. We do carry Krampouz parts in stock and can ship the same day.

    I recommend that you try the cleaning and reasoning of the iron first before you try to replace the thermostat. I hope this helps you further, please let us know if you have any further questions.

    Your Waffle Pantry team

• When doing the initial seasoning and heating grill to 300C, is this done with the iron open or closed? I understand once you spread the shortening on it is left open, but I'm wondering about that initial heat-up. Thanks

  • Hi Tanya,

    You want to leave the iron open throughout the first step of initially heating it up.

    Lisa

• I have a HVD A57 and am wondering if this cleaning and seasoning method will work on it also? I have cleaned it back to factory standard and now the liege dough sometimes stick to the iron, so I need some assistance to fix this issue. Thank you

  • Bakaffa,

    HVD recommends a bit of a different technique to season its irons. You want to follow these steps:

    1. Heat up the iron to 250°C
    2. Use a brush and apply a thin layer of canola oil on both sides of the plates
    3. Leave iron for 8 minutes on one side then swivel to the other side and leave for another 8 minutes. While doing this open the iron every 4 minutes and reapply canola oil.
    4. Use 4 layers of kitchen paper towel and cover the full surface area of the waffle plates. Close the iron and swivel the iron over.
    5. Allow 5 minutes before opening the iron and throwing out the kitchen paper towel.
    6. Allow the iron to cool down to baking temperature before baking

    We hope this helps answer your question.

    -Lisa

• Hello,
  We keep having an issue where our seasoned waffle iron seasoning keeps breaking off in pieces. Thoughts on how to get this clean so we can reseason?

  • Hi Christina, you want to first dismantle the plates from your Krampouz iron. Once removed, soak the plates in warm water for a couple hours, this will allow to loosen all the residues that are stuck to it. Next, using just warm water and a dish washing brush give the plates a good scrub and finally rinse them clean. Allow enough time for the plates to fully dry before placing them back onto the iron. Lastly, using the above seasoning instructions (if you are using a Krampouz iron) re-season the iron using canola oil. Depending on how actively you use your iron, you may have to repeat this process at the end of each day. We also recommend using the manufacturer's brush and scraper that comes with our 3 Piece Liege Waffle Tool Kit to keep your iron clean during operations. We hope this helps you further, please don't hesitate to contact us if you need further help. Your Waffle Pantry team

• As we let the oil cook for the seasoning we let it open or closed?

  • Hi Laura, you want to leave the waffle iron open during the seasoning process. -Lisa

• In the manual, it states not to cool cast iron quickly. Pouring 3 cups of the starch/water slurry into a 200°C iron kinda falls into that category.. Is there any chance that the cast iron will crack?

  • Alex, we recommend using lukewarm water and gradually pouring the starch and water mixture in. This should be fine for your waffle iron to handle. Your Waffle Pantry team

• Are the waffle plates coated any anything non-stick, like teflon etc., or are they cast iron that rely solely on seasoning? Many thanks!

  • Hi Paul, the Krampouz Liege waffle maker is made of cast iron plates that are certified for safe contact with food. The plates are not coated with any non-stick materials. The cast iron relies on the seasoning procedure explained in our article and you can always re-season the iron when necessary. -Your Waffle Pantry team

• I always thought cast iron shouldn't have water in it? Maybe my misconception?! The water/potato starch solution will not harm the cast iron?

  • Hello Sky,

    While you'll want to exercise caution when using water to clean your waffle iron, it's the most effective way to loosen and clean off baked-on debris. The important thing to remember is to never leave water on the iron, especially when preparing to store it away.

    The potato and water starch solution is safe to use on cast iron as well. The heat of the plates will bake the mixture into a jello-like consistency that's easy to remove in a single piece.

    Our final tip, once you're done cleaning the cast iron plates, wipe everything dry and apply a thin layer of cooking oil to help keep your cast iron in perfect working order. Hope this helps!

• What's the best way to keep the iron clean when you're waffling a bunch of them at a time? If I'm making more than a dozen, the sugar starts to burn and leaves dark brown/burnt bits on the waffles. We've been using a rubber spatula to clean in between waffles, but is there a better way?

  • Hi Kate, that's a great question. It is important to clean the build up of sugar out of the iron as it will otherwise create an unpleasant taste to your upcoming batches. One of the easiest and most effective methods to clean the iron is to use the potato starch solution mentioned in my reply to Tammy above. Another preventive care method is to use a moist fiber towel and wipe any sugar residues out of your iron after each batch of waffles. When you take out the baked waffle the iron, the sugar will still be hot and caramelized and it will be at this time when it is easiest to clean before it turns hard. I hope all of this helps, please let us know if you have any further questions.

• So after the seasoning process how do you clean the melted sugar off the iron without ruining your seasoned surface? Or do you just have to keep seasoning the iron whenever you clean? My iron was so dirty when I bought it used I had to clean it in my self cleaning oven.

  • Hi Tammy! We recommend using a mixture of water and potato starch to clean your iron. Combine one cup of potato starch with three cups of water, pour it into your waffle iron and let it sit for 4 to 5 minutes. The iron remains hot and should stay open during this time. The liquid solution should turn into a jelly type of a texture, which you can lift out in one piece from your iron using a fork. This method works like magic and scrapes all residues from your iron. Feel free to decrease the content of water or alternatively increase the potato starch content in case you have difficulties in removing the jelly type texture in one piece. You should be able to re-season your iron if your cooking surface turns dry over time.

    Do let us know if you have any other questions. :)