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Oct 24, 2011 12:11 PM

Need Pizzelle maker opinions.

Hi all I grew up in an italian household where we always have pizzelle for special occasions. My Aunt made them the very best. Today my son asked for Pizzelle and I thought I would surprise him with some for his birthday next week. Well that means buying a pizzelle machine. My aunt says she does not like the non-stick machines because she feels they "sweat" . She uses a Villaware polished plate Pizzelle Machine. Well I cannot locate the model she uses online and I was wondering if anyone has experience with using both types of pizzelle makers ( non-stick and polished metal). If so, do you have a preference? Have you also noticed a difference in the finished product? Thanks in advance

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  1. I bought a polished metal one in a thrift store because it makes 4 small pizzelle instead of a 2 large ones. Well I found out why it had been donated to the thrift store- it STICKS! Waa waa waa. I'm trying to season it bit by bit so it won't stick anymore. It's arduous.

    My sister has a Villaware non-stick which works perfectly. The first cookie is always messed up but after that they're great. (Which is true when making crepes too) Now, that iron does create a lot of steam when cooking the cookies- might this be what your aunt means by 'sweating'?

    My mom's iron was OLD SCHOOL. It was just a hinge connecting 2 round plates with handles. She'd break it out when we were done barbecuing and would use the leftover heat from the coals. In fact, I have no idea how you use it otherwise! LOL. On the stove?

    As far as you finding polished metal models online, I did a search on Bing and came up with both types: In case the link doesn't work, search for Palmer and Cucina Pro, they seem to have non-stick options. Good luck!

    10 Replies
    1. re: pdxgastro

      Thank you so much for answering. I finally decided on a non-stick Villaware but it is no longer available :(. :::Sigh::: Back to the drawing board.

      Yes the old non electrics were used on top of a gas stove. LOL...they made a mess :)

      1. re: MsBees

        World Market makes an inexpensive Pizzelle Maker for $39.99 by Chef's Choice Express Bake Pizzelle Pro 835 and it makes 3 at a time.
        I uploaded 2 photos so you can see it too.

        Here is the link if you want to see it:

        link for video on it too:

      2. re: pdxgastro

        Try Palmer pizzelle maker. That's the only one I've used, but I really like it.

        1. re: cutipie721

          Hiya cutipie. Is yours the polished metal one or non-stick. I'm nervous about their sticking, my getting frustrated and never using it again :)

          1. re: MsBees

            I have the uncoated one, Palmer 1000. It comes with a user manual and recipes.

            For the very first time I used the "Italian waffle or pizzelle" recipe on page 4, nothing got stuck. Even the first few test ones released beautifully.

            Eventually I moved on to the "Extra thin pizzelle" on page 5. God, what a nightmare. Everything was stuck, and tasted horrible. I thought I followed the recipe to the last word. In either case, I'm scarred and will not try that recipe again in the (near) future.

            I bought Palmer because it's made in the USA with a 10 year warranty. I bet it'll last much longer than that. If you have time, you can have them engrave the iron as well. :-)

            Their Belgium cookie iron (model 1110) will make cookies at 3/16" thick, but of course it's not as pretty looking.

            1. re: cutipie721

              We normally try very hard to buy USA products. I'm not even sure where Cucina Pro is made. But this time I just wanted to get the design and thickness right for sons birthday. Sorry you had such bad luck with the thin variety. :(

              I love the idea of having the iron engraved.

              1. re: cutipie721

                Hi cutiepie721

                My uncoated Palmer 1000 just arrived (ordered from Fantes) and I had a few questions:

                (a) As I wiped the iron down for the first time (damp paper towel), I noticed there was a lot of aluminum flecks. I continued to wipe til I thought it was fairly cleaned. Also, before using, I seasoned it with oil. When I made my first pizzelles, I noticed still flecks of aluminum. I naturally chucked quite a few... And, honestly, still a little concerned there might be trace specs of the metal still... Did you have this problem? Is there a better way to thoroughly clean?

                (b) Also, do you know if these units from Fantes are refurbished? I paid full price and there was no obvious damage, but a few chinks and just did not look like a sparkling piece of new cookware. And the box seemed a bit yellowed...not the usual packaging one sees. Not sure whether (a) that's just how Palmers packages their irons and the imperfections in the aluminum are normal or (b) perhaps I really have a dud?

                Any thoughts would be much appreciated.


                1. re: trampslikeus

                  They actually say you should discard the first couple of cookies with glitters. That's what I did. I guess you should throw out as many cookies as you can until you feel completely comfortable. You may want to make a dough out of flour and water to pick things up when the iron is not hot. That's what they suggest how you should clean a pasta machine anyway.

                  After a few uses, the iron has patina on it and is now no longer shiny.

                  I knew beforehand that the design was probably 50 years old. I was also looking at their website to check out which model to buy ( and the packaging looks just as good as the site. Hence when I received mine, I wasn't surprised. It looks nostalgic, to put it nicely. I went to the storage to check the box just now and I don't think the paper feels old. The front is actually one gigantic label. I would blame the "yellowing" on bad printing.

                  The look of the unit matches the photos on fantes, and I was satisfied. I don't know if the units from fantes are refurbished. You should give them a call and ask.

                  Keep the receipt, you have a 10 year warranty.

            2. re: cutipie721

              Thanks for sending me to Fantes again. I read the little blip below and the last line says that the regular finish pizzelle are crisper. I think this is what my Aunt was talking about. The Palmer makes the pizzelle 1/4" thick and the cucina pro makes them 3/16" thick. I'm in western mass but yesterday I called a store in the northend of boston to see if they had a villaware. They told me the cucina pro took the place of the villaware. Also when I look at the design of the villaware it has the same scalloped edge as the cuccina pro.

              "In electric irons, we recommend those with a regular finish, as opposed to those with non-stick surfaces, if you plan on using them often and for large batches (based on our customers' experience over the many years that we have been selling them). After they are seasoned (easily done, as explained in our Use & Care Instructions), they will do a great job of keeping the cookies from sticking. The cookies are also crispier."

          2. My grandfather gave me his 1950s-era polished aluminum press several years back, but about a year ago it started a rather alarming habit of sparking when I plugged it in. I bought a nonstick CuchinaPro from Amazon to replace it (the heirloom has since become a kitchen decoration). The only complaint I have is that the pizzelles are not quite as insanely thin, but they beat the Villaware I had used for a while about a decade ago.

            1 Reply
            1. re: ret3

              Yikes, sparking Pizzelles. Now that would add something to the holidays :)

              So you didn't like the Villaware. You are the first person that I've heard say that.

              I was thinking of the CuchinaPro but I was hoping for thin :(. Do you know anything about the Cuisinart pizzelle maker?

            2. I have a villaware that's not nonstick and I haven't had a sticking problem.

              I used to use one of the old hinged ones over the stove flame. That was a two person operation, with one person holding the iron over the flame and the other person loading up a spoon with the batter and putting it on. With everything timed precisely so production could keep going without a stop. That was a fun holiday tradition.

              3 Replies
              1. re: karykat

                Those villaware are now worth their weight in gold. They no longer make them :(

                I want a model that makes a nice thin pizzelle and I need to make them for my sons birthday next wednesday.

                1. re: MsBees

                  Hmmm. I didn't know that. Does ebay have them?

                  Oops. Ebay won't help if you need them before Wednesday though.

                  But for the future?

                  1. re: karykat

                    Yup EBay has some. But you are right they don't help me for next week.

                    LOL...I'm just going to have to make a decision and buy one today.

              2. I wanted to thank you all for your help and let you know what Electric Pizzelle maker I finally decided on and why. I got the Cucina Pro polished metal. After reading the article at Fantes I decided on a polished metal as opposed to a non-stick. The article said they thought the Pizzelle came out crisper on the metal and my Aunt said the same thing. Initially I thought I may get the non-stick but I read as many,if not more,people complaining about them sticking on non-stick than the polished metal. I was then torn between the Palmer and Cucina Pro and although I seriously considered the Palmer the Cucina pro supposidly makes a thinner cookie 3/16" as opposed to the palmer 1/4".

                Again thank you for all your help.

                This is a wonderful community

                3 Replies
                1. re: MsBees

                  Ms Bees, how did the pizzelle iron work for you? I remember my Mom and Grandma using the polished metal irons. I can't decide which one to go for either.

                  1. re: llautar

                    Hi llautar. Unfortunately I still haven't gotten to make them. My initial idea was to make them for my sons birthday. But my area of western massachusetts lost power last saturday night and we did not get power back until late last night. I'm hoping to make them this week. I'll report back when I do :)

                  2. re: MsBees

                    I wish you had reported on how your first batches turned out. Nonetheless, you did convince me to shrug off my romantic notions about the hand-held, over-the-stove puzzle makers (like my Italian grandmother and aunts used) and to order the Cucina Pro, polished metal, from Fantes.

                    Raisin-filled cookies from my German side; wonderful anise-flavored pizzelles from my mother’s Italian family—I’m 68 and these are among my favorite holiday memories.

                  3. Cucina Pro is the SAME exact unit as Villaware used to offer before they were bought out and went down the toilet(They just had the chinamen redo the boxes artwork). Actually Cucina has one of the main girls in the office from the old Villaware company too.

                    1 Reply
                    1. re: RudysEquipment_Supplies

                      I have 4 pizelle makers...all electric.....all 30 years old and the best. 2 are made by Vitantonio and they cant be bought because they are out of business. The other 2 were bought in dept. stores. The only two that make very thin pizelles are the 30-40 year old ones. They both are non stick and that is the best. The other two are non stick and I never use them because they are thicker. Good luck in finding one. I heard Villaware was good but they too went out of business.