These come in both Teflon finish and stainless steel. I have Model number 220-05P and it does NOT have a Teflon finish. It's stainless steel. I don't like the Teflon ones either and they are totally unnecessary anyway because the pizzelles have so much butter/margarine that they don't stick to the stainless steel. Mode…
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These come in both Teflon finish and stainless steel. I have Model number 220-05P and it does NOT have a Teflon finish. It's stainless steel. I don't like the Teflon ones either and they are totally unnecessary anyway because the pizzelles have so much butter/margarine that they don't stick to the stainless steel. Model 220-05NS DOES have a Teflon finish and you can tell which is which by the model number. The model numbers of the ones that are Teflon have the letters NS after the number.
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These come in both Teflon finish and stainless steel. I have Model number 220-05P and it does NOT have a Teflon finish. It's stainless steel. I don't like the Teflon ones either and they are totally unnecessary anyway because the pizzelles have so much butter/margarine that they don't stick to the stainless steel. Model 220-05NS DOES have a Teflon finish and you can tell which is which by the model number. The model numbers of the ones that are Teflon have the letters NS after the number.
I asked customer service at Cucina Pro what kind of metal was used in this pizzelle maker. They submitted my question to the brand manager and that was the last I heard from them. I gave up asking after four months and many attempts to get an answer. They don’t seem to know what the metal is made from.
According to california, anything that heats something or has something that is heated must have the prop 65 warning. For instance, coffee is roasted, and thus must contain the warning (you will notice signs in coffee shops in california that indicate this)
Yes, not overly fragile, but nicely thin and delicate -- that is, unless you make a thicker batter using a different recipe. I made them once using Amaretto and ground toasted almonds and they were thicker and sturdier, and quite tasty. The plain Italian pizzelle recipe is a good one and can even be made using olive …
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Yes, not overly fragile, but nicely thin and delicate -- that is, unless you make a thicker batter using a different recipe. I made them once using Amaretto and ground toasted almonds and they were thicker and sturdier, and quite tasty. The plain Italian pizzelle recipe is a good one and can even be made using olive oil instead of butter and egg-beaters instead of whole eggs (which I do to cut calories and fat). Try adding a little grated lemon zest too. Happy baking!
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Yes, not overly fragile, but nicely thin and delicate -- that is, unless you make a thicker batter using a different recipe. I made them once using Amaretto and ground toasted almonds and they were thicker and sturdier, and quite tasty. The plain Italian pizzelle recipe is a good one and can even be made using olive oil instead of butter and egg-beaters instead of whole eggs (which I do to cut calories and fat). Try adding a little grated lemon zest too. Happy baking!
DO NOT get the non-stick. I have tried both, side by side, same dough. The non-stick are heavy and cake-y. The aluminum (silver) are crisp and airy. I don’t know if it is because the non-stick coating interferes with the heat transfer or if it is the lack of sharp edges in the non stick, but they just aren’t as crisp. …
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DO NOT get the non-stick. I have tried both, side by side, same dough. The non-stick are heavy and cake-y. The aluminum (silver) are crisp and airy. I don’t know if it is because the non-stick coating interferes with the heat transfer or if it is the lack of sharp edges in the non stick, but they just aren’t as crisp.
This is a specialty piece of gear - not worth the storage if the results aren’t stellar.
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DO NOT get the non-stick. I have tried both, side by side, same dough. The non-stick are heavy and cake-y. The aluminum (silver) are crisp and airy. I don’t know if it is because the non-stick coating interferes with the heat transfer or if it is the lack of sharp edges in the non stick, but they just aren’t as crisp.
This is a specialty piece of gear - not worth the storage if the results aren’t stellar.
this recipe calls for 1 stick of butter(1/2 c), 3 large eggs, 3/4 c. sugar, 1 3/4c. flour, 2 tsp. baking powder, 1/2 tsp. anise flavor. It takes approx. 2-3 min. in the Pizzelli machine. It tastes great. I make it ofter and it's fast to make if you have company. You can make it in different flavors.
I love this machine. Bought last year so presume it's the same this year. Just finished making 3 batches of pizzelles. There is a ready light. After that, you don't need to worry about the light. It goes on and off during the whole baking process. I pay no attention to it as seems to be at the correct temp throug…
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I love this machine. Bought last year so presume it's the same this year. Just finished making 3 batches of pizzelles. There is a ready light. After that, you don't need to worry about the light. It goes on and off during the whole baking process. I pay no attention to it as seems to be at the correct temp throughout the hour plus baking time for each batch. Not sure this answers your question.
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I love this machine. Bought last year so presume it's the same this year. Just finished making 3 batches of pizzelles. There is a ready light. After that, you don't need to worry about the light. It goes on and off during the whole baking process. I pay no attention to it as seems to be at the correct temp throughout the hour plus baking time for each batch. Not sure this answers your question.
