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Alternate uses for a waffle iron?

Hi! I just ordered a new Cuisinart waffle iron and I'm really excited to try it out. I'm all about efficiancy though, so I'd love to learn some other ways that I can put this waffle iron to work! Has anyone experiemented with this? Thanks!

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  1. Sandwich press? French toast? Sneakers?

    1. I too like to get a lot of uses out of every object in my kitchen. Alas, I don't think there really are too many other uses. The "flip over" grill/griddle/sandwich press type units never work as well as the dedicated waffle irons due to alignment/cleaning issues. I had to return one.

      I have a friend who is a waffle fanatic and they have a large "Belgium" waffle iron unit that flips -- it takes up a ridiculous amount of space., so that was a no-go.

      Myself I have just the simple round Cuisinart iron. It works well enough and it the easiest to store.

      Due to the depth of the grid you really can't make anything other than waffles -- even the waffle ice cream cones need a flatter grid.

      1. I wonder if cake batter would come out well? Sure would make a cool presentation.

        1. Unfortunately, I think the waffle maker really only makes waffles. You could make a variety of different waffles (plain, fruited, chocolate dessert, savory cornmeal, etc) but they're all going to be of the waffle genre.

          You could do french toast waffles (soaking slices of bread and then sticking them in the waffle iron) or maybe paninis (but they'd look funny with the criss cross pattern). Honestly, I make paninis on my George Foreman grill as an excuse to keep it around.

          If it makes you feel better, while waffle irons are a single-use appliance, there's also no other way to make waffles as you can't improvise with some other kitchen tool.

          1. Hash browns. Low-fat. Crispy on the outside, creamy potato goodness on the inside.

            Grated Yukon gold potatoes (grate into a double-thickness paper towel and squeeze out the extra moisture). I use a spray olive oil or Pam.

            Hardly ever use the waffle iron for waffles anymore, but I'd have a waffle iron just for
            making hash browns.

            6 Replies
            1. re: maria lorraine

              Wow! Awesome! I'm going to go out and buy a waffle iron! Thank you ml!

              1. re: maria lorraine

                Maria, that sounds absolutely awesome. And just when I thought I had mastered the open-pan flip to the inverted plate, you rascal!

                Is your iron nonstick coated? Mine is more than 50 years old, with one of those clothbraided covers on the cord. Will suck uncoated surface work?

                1. re: FoodFuser

                  Hash-browns cook fine in old electric waffle irons and in new ones, Belgium, regular, just try it. I love the old cloth-cord appliances -- over-engineered and built to last 50 years or more. Just use a little spray oil or Pam if yours is not nonstick. I've also found sprinkling salt over the grated potatoes just before you close the lid is helpful. Be sure the iron is adequately preheated. Temperature settings on waffle irons vary, and you may have to experiment using medium high or high temp setting and fiddle with the timing to get the grated potatoes to cook through before they crisp up on the top and bottom. Happy eating!

                  1. re: maria lorraine

                    Sounds like it would require a bit of experimenting, but it does sound amazing - thanks for the idea!

                    1. re: maria lorraine

                      This is tremendous. I just tried it this morning and damned if I didn't end up with a nice crunchy waffle of shredded potatoes. I used Pam, a couple russets, and skipped the salt altogether. Voila: a practically fat- and sodium-free substitute for those frozen hashbrown patties I've been hooked on for so long.

                      And mine is one of those pre-nonstick irons from the '70s. 3/4 of the way to the highest setting seemed to work well. As with waffles, one must resist the temptation to open the lid too soon. When it smells like toasty potatoes, then it's ready. Next time I'll pile up the shredded potato a little higher because it loses volume as the water cooks out and the weight of the iron presses down.