Griswold waffle cleaning update

J

JosephDurham

Member
Well guys, the griddle section is cleaned and is currently in the oven, were at 270 degrees. All the crud came right off it, it's awesome!!! The base of the griddle is a different story, it's certainly not black anymore. There are only a few spots that have not come clean. So, day 3 bag into a bag and a heavier coat of the Heavy Duty has been applied.

Can't wait to put the first coat of lard on it and see how it looks in the morning.

Joseph
 
JosephDurham said:
Well guys, the griddle section is cleaned and is currently in the oven, were at 270 degrees. All the crud came right off it, it's awesome!!! The base of the griddle is a different story, it's certainly not black anymore. There are only a few spots that have not come clean. So, day 3 bag into a bag and a heavier coat of the Heavy Duty has been applied.

Can't wait to put the first coat of lard on it and see how it looks in the morning.

Joseph
Click to expand...

I would highly recommend a lye tank if you have space for it. Much more effective than the spray on, and a lot cheaper.
 
I know, I already told the Mrs I was going to end up setting one up in the garage.

Joseph

---------- Post added at 07:43 PM ---------- Previous post was at 06:16 PM ----------

Initial seasoning:

 
Flawless.

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Done.
 
Thank you Dan!!! [emoji3][emoji3][emoji3][emoji3]. I am so excited with this piece. Can't wait to see it tomorrow. The nooks were very difficult to squeeze the flour sack towel into so I used a tooth pick and ran it through the creases. Worked like a charm!
 
Looking great. Waffle irons require much patience - and i'm all out for cleaning the nooks and crannies :) 2 have been sitting in lye for months now, I should pull them out and get them ready.

Are you planning on using it? Old iron makes the best waffles.
 
Yes I'm definitely planning on using it. Just want to get a good season on it, maybe a couple of rounds in the oven, and hopefully get to use it this weekend, as long as I can get the base done by then. Hopefully it'll be ready to go tomorrow. We'll see what happens.

Joseph
 
My Griswold waffle irons are great user friendly tools now that I know them. You DO NOT want to make your first batch for breakfast unless you want to skip breakfast. Getting to know this tool will take some practice and persistence as you learn what not to do and find the right heat.

You could get lucky, but just in case you're normal you should do your first batch after a meal so it can be finished by the next meal.

Hilditch
 
I usually prime and test the iron with a fake batter - flour, water and a bit of baking soda and cook it up as a test. Goes in the garbage but whatever, it's just for the first run and seems to help the seasoning. Getting the right amount of heat and the right amount of batter in the iron can be a pain. I usually hold the handles closed for a bit, otherwise they expand up instead of spread. Clean your iron as you cook including any oil, when stuff burns on, it doesn't come off. My griswold ended up back in the lye tank after the first use.

Darn, now I want waffles.
 
The Grandma's Waffles recipe below is thin enough to spread out. A little lifting is OK as it will settle down after turning. Your batter sounds too thick for a Griswold. I pour an outside ring first ending in the center. A little too much is better than not enough batter. When done correctly the waffle will fall out clean with no cleaning between waffles necessary.

With the right batter, heat, timing and technique you can spit one out every 4 minutes and rinse and dry the iron. It takes practice.

Hilditch
 
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