Chef'sChoice KrumKake Maker Features Nonstick Surface and Instant Heat Recovery with Temperature Control and Ready Light To Make 6-Inch Cookies, Ready and Baking Lights With Roller, 1050-Watts, Silver

I've been searching in the US for years for the right sort of griddle to make a traditional Swiss weinbretzeli cookie. A traditional pizzelle iron worked but was just too messy and yielded too many burnt fingers. This baker worked fabulously! My favorite feature is the color control knob and the baking/ready lights. After the first few cookies it was easy to get the right adjustment and I was able to use the lights cycling as described in the manual to gauge when my cookie was finished baking. The finger latch works really well and I was able to open the baker without any steam burns. The non-stick surface made it simple to lift the griddled cookie off quickly with a spatula. A bit of my thin batter squeezed out the front of the machine as I latched it if I didn't have the amount exact, but the overflow groove prevented most of the mess and any drips cleaned off easily. The machine takes up only a small amount of space for storage. I am pleased and will use this more often than I expected!

I have been trying for YEARS to make good krumkake! I started with the stovetop iron and could never get it to produce viable cookies. This electric one is a DREAM! You just plug it in, choose your darkness level, and follow the green lights. It’s basically a self-timer. It was my first time using it and I got amazing results. Highly recommend. Delicious and crispy, filled or plain.

I've made krumkake with the traditional iron in the past, but recently moved to a house with a glass stop stove and the old iron just couldn't work right without the right kind of heat...I just finished making TWO batches of krumkake, using two different recipes (one recipe is butter based, the other is cream based). The first batch didn't last long enough -- I was having so much fun, I ran out of batter and made some more! This iron is so incredibly easy to use... Krumkake is perfect, both recipes worked wonderfully.How it works: Heat iron for about five minutes until light is green. Wipe small amount of oil on iron. Put tablespoon of batter on iron, close lid. Close latch (latch puts slight pressure on lid for uniform cakes). The light turns to red, then green when it is done in about a minute (depending on how "golden" you like it). There is a small dial with numbers that act as a timer; remember your setting (I started at 3 1/2). When the light is green, open iron, peel off cake, and roll with cone (included with iron). Easy. Recommend putting iron on cookie sheet, as batter may spill out at times.PROS:Incredibly easy to use - the lights, latch, and dial make it almost automatic.Batter doesn't stick to iron.Compact in sizeEasy to cleanCONS:Only one krumkake at a time (which isn't a con if you are baking alone)All in all, an awesome product. I can make these cookies often, easier than a regular sugar cookie, and the settings on the iron make it fool proof. Strongly recommended.

After living in Norway for almost a year, this wa a must have addition to our repertoire of household appliances. The apt we rented had one of these and after my wife came home from work after the first week saying how good the friday ritual of pankaker was with a bit of jam and creme fraishe - it was off to the grocery to get the batter mix. We enjoyed making them ourselves for a weekend breakfast of snack. So upon return to home, this was the first thing I went out to find. Not too many to chose from - some manual ones but only saw one other by this brand and it cost more for all I could determine was a little design on the exterior. The guts are the same. Since it sit inside a cabinet most of the time I chose the lesser expensive model and it has proven to be perfect. Vaffeler or pancaker in Norway are more crepe like - maybe in Sweden they are more krumkake like or sort of cookie like. So this thing does both depending on the batter I guess. My wife travels to norway for meetings so she brings us the norwegian type batter and we make crepe like pancakes with this machine - it works perfectly and the non-stick surfaces are a joy to use and cleanup well. The price is reasonable compared to specialty shops I looked at for it. The jam we can find at Ikea and the creme fraishe is sold at whole foods - hopefully the trips to norway continue periodically. After retirement, we'll have to import the stuff or learn to make our own.I guess if you make the right batter, you can use the included form to make waffle cones - have not tried yet - I suppose it is a batter that firms up when it cools. The norwegian batter stays felxible so it can be rolled like a crepe.

I really wanted this to work. I have an old cast iron krumkake iron and now have a glass stove top and the sales rep said it is not recommeded for cast iron use.After unboxing, I read the manual, prepared the batter, and heated the iron.The photos show the inconsistent heating--one crisp outer edge only and the center and other edges are not cooked so the krumkake was limp. I tried pressing down slightly on the center a bit with a folded towel so the steam would not burn me. I pressed down for about 8 seconds. The edges were brown but again, the center was not crispy. I started with the lowest recommended setting in the manual, and kept increasing it to 6 which was used in the photos.I did like the no-stick surface and size of the plate; however, the very inconsistent heat doesn't allow for the pretty, lightly browned krumkakes I can make with my old cast iron krumkake maker.Overall, I would never recommend this appliance which is disappointing.