Nordic Ware 01540 Krumkake and Pizzelle Iron

Overview

Spoon a little batter onto the lower plate, close the hinged press, and cook briefly on each side over a burner while the base holds the iron above the flame or coil. Peeling the thin cookie off while still warm and wrapping it around the wooden cone gives the classic shape; left flat, the same iron turns out pizzelle.

What it offers is a direct way to make thin embossed cookies with nothing to plug in, using the same stove that cooks everything else. What it demands is attention: there is no timer or light, so the cook judges heat and color by eye and flips the iron by hand, and the plates must be hand washed.

Who it's for

Meant for holiday baking at the stove, where a batch of cones or flat wafers is rolled and filled as they come off the iron. The base rests over a burner, so a kitchen with gas, electric coil or ceramic cooking works. A cook who wants hands-off timing or a nonstick surface should look elsewhere.

Pros and cons

Performance notes

Aluminum moves heat fast, so the plates take the burner temperature quickly and the batter sets in seconds; the thickness of the cookie depends on how firmly the press is closed and how much batter went in. Because there is no thermostat, the first cookies set the pace and later ones come out faster as the iron warms through. Rolling has to happen while the wafer is pliable, since it stiffens as it cools.

Specifications