Norwegian Krumkake and Pizzelle Iron

To prepare iron for use:
Wash iron in warm, soapy water, rinse and dry. Brush inside of plates lightly with butter or vegetable oil. Place assembled iron on stovetop over medium heat about 3-5 minutes. Wipe off excess grease with paper towel; iron is now ready to use. Discard first cookie.

To Clean Iron:
Wash with warm, soapy water. Never use harsh abrasives or steel wool on inside of plates; clean with a stiff vegetable type brush. Should the outside of plates or base become stained from burned on batter or fat after prolonged usage, clean with fine steel wool soap pads or use aluminum metal cleaners, available at hardware or department stores.

To Make:
Spoon 1-2 tsp of batter in center of press surface. Close iron and gently squeeze handles together. Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns. Bake 5-10 seconds before turning iron over to continue baking. Bake until cookie is light golden brown; open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone (included) to shape. Remove cone and cool seam-side down on wire rack. Roll in sugar or fill with whipped cream if desired. Store in shallow airtight container, stacking carefully 1-2 deep.

Extra Care Notes:

1. Before initial use and after subsequent uses, hand wash with warm, soapy water.
2. Brush plates with butter or oil prior to use.
3. Always use oven mitts when handling a hot krumkake iron, as handles will become extremely hot with use. We recommend wearing oven mitts or latex food handling gloves during rolling process.