"Googling" shows me a myriad of the irons out there. I'm looking for a electric iron, at least 2 5" pizelles, but would like you pizellers out there to let me have your opinions on the difference between the plain cast-iron and non-stick models' pizelles. The wife prefers a crisp pizelle, and I bow to her wishes :-)
Non-stick; it's a no brainer. Our lefse flatbread and pizelles all turn out great. Here's one case where if grandma had teflon available, this question would never arise. :)
Mark
Properly maintained, cast iron is essentially non-stick.
Thanks to responders! Final choice was for a 3 ovals iron, 10 year warranty, by Palmer from fantes.com - they also had a lot of oils, extracts, flavors, to say nothing of the lemon squeezer we also ordered from them. The last, defunct, iron we had wasn't non-stick, and neither is the new one, and we had no problems with it, so all should be well in the pizzelle department shortly.
Wanna share some recipes?
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