removing excess seasoning oil from the cooking surface of a waffle iron

[Lewis Downey]

Hello,

I am working on my first waffle iron. Cleaning it has been pretty straight forward; it should be ready for seasoning in a couple of days, and <knock wood> in use baking waffles on a picnic table at a state park this weekend. Thanks again for the advice re. the coil handles.

With simpler pieces removing excess seasoning oil is pretty straight forward - apply a cloth, rub, and repeat.  Removing excess oil from the back of the WI paddles and handles should be easy enough, but how do you keep the oil on the cooking surfaces under control.

Would it make sense to put the oil on a cloth and wipe it on? Even then the excess has to come off one way or the other. 

One of the Stover paddles is pretty intricate; it is shown below just after it came out of the lye bath. By rough estimate there are almost 90 plus-sign-shaped protrusions on the surface. Most protrusions have 4 internal right angles for a total of about 350+ tight right angles to wipe dry of excess oil.

Thanks!

[Duke Gilleland]

Cotton tipped Q Tips always come in handy for me.

[Jeff Friend]

Lewis, I feel for you.  You can rub your fingers to raw nubs working on these pieces.  Griswold wheat stick pans have the same issue - too many little nooks.  Here is something you might try.  I have coated gem pans with a good bit of oil, rubbed it all around so the entire surface is coated, and then I have taken the kitchen sink sprayer to it.  Full blast, with the hottest water.  It removes all but a trace of oil.  I haven't really had a problem with rust because there seems to be enough of an oil film that clings onto the surface of the iron.  I wipe off as much water as possible and then put the pan in the oven.  You could try a hair dryer or compressed air to help blow water off the paddles, too.

In the end, the best way to even out the excess oil and get a good seasoning is to cook a waffle.  The batter soaks up the excess oil without the formation of those dreaded, sticky blobs.

Good luck with your waffle iron and let us know how it turns out.

[C. Perry Rapier]

What I have found that works best for me is to not buy the uncleaned waffle irons with all them nooks and crannies.

[Jim Glatthaar]

Seriously, Perry?  I thought I was the only one that worked for.

[Lewis Downey]

But I *need* a waffle iron. 

Our electric WI died slowly over a couple of years but is completely gone now. (As in "It's dead Jim".) I admit to an ulterior motive for replacing it with a cast iron model. I hope to convince Anne that food prepared at a campsite can be absolutely delicious.  My small camping stove fits inside of the high base.

Pancakes would be easier, but waffles are more fun!

[Herman Gagne]

I've had success doing W.I. by spraying PAM on a paint brush, then brushing it on a rag to remove the excess, and before it's all gone, I brush the remaining PAM on the iron; slow but easy on the fingers.
Good luck.

[C. Perry Rapier]

Seriously, Perry?  I thought I was the only one that worked for.

Hello Jim. I guess this will be JUST our secret.  ;D ;D ;D

[Mark Zizzi]

I've only done one and the only time I will do it again is if the right heart/star WI comes along. But it came out good. Once the bare iron was up to temp, I dropped a small blob of crisco in the center with a teaspoon. It melts immediately and I brushed it all around with a pastry brush, ..(do not use a synthetic bristle brush),  blot what you can with paper towels and get the rest with q-tips as Duke said. Return to the oven upside down for an hour and do it again. I gave mine 3 coats like that and the waffles pop right out. Good luck Lewis and let us know how it turns out.