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Pizzelle Iron

A Pizzelle Iron is a kitchen tool used to make Pizzelle.

Regular sized ones usually make Pizzelle about 5 inches (12 1/2 cm) wide; small ones make Pizzelle about 3 inches (7 1/2 cm) wide.

The has two parts that open and close. These hold a mould to shape the Pizzelle being made.

The shapes of the mould may be round or rectangular.

A traditional pattern for the mould is a snowflake; round ones are usually rosette patterns.

You can buy a wooden cone to go with them. You take hot Pizzelle out of the iron, and wrap them around the wooden cone, so that as the Pizzelle set, they will set into a cone shape.

Though each Pizzelle is quick to make, remember you're doing them one at a time, so it can be time-consuming in total to make all you need. Imagine going through a whole bowl of batter, a tablespoon at a time.

You can get manual Pizzelle Irons you use on the stove-top, or electric ones.

Stove top ones are manual, and have long handles so you don't have to get close to the heat source. They were made first of cast iron, but now are now of cast-aluminum alloys with steel handles. These handles may get hot, so you'll want to be wearing oven mits. Or, you may find models with wooden handles.

Before using, brush with oil, then heat for 5 to 10 minutes, flipping every minute or so. The first few ones will always be duds as the surface gets seasoned.

Generally each one will take between 20 and 60 seconds, with you flipping the iron every 15 seconds or so. You have to learn the timing and the proper heat level for your stove.

Some pizzelle irons are electric. They have a handle on the top to open and close them. Some electric ones are non-stick, though some prefer the regular finished ones for longevity and say they are fine once you get them "seasoned." The regular ones also make crispier cookies. Brush regular surfaced electric ones with oil first, then turn on to heat. When you are finished making Pizzelle with the, brush any stuck food off, then just wipe clean with a paper towel or cloth.

Leave electric ones open till they are completely cool and ready to put away. When you put them away, put a piece of paper towel inside them between the cookie plates.

Some electric ones make Pizzelle at a time.


Baking Mats; Baking Stones; Blowtorches; Bread Machines; Caja China; Cast Aluminum; Cookware; Cooling Racks; CorningWare; Frying Pans; Girdle; Heat Diffuser; Non-Electrical Rotisseries; Pans; Pie Plates; Pie Racks; Pizza Stones; Pizzelle Iron; Pots; Pyrex; Ramekins; Tassie Cups; Waffle Iron; Wok

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Also called:

Cialde Iron; Ferro di Pizzelle (Italian)


Oulton, Randal. "Pizzelle Iron." CooksInfo.com. Published 27 June 2006; revised 13 September 2007. Web. Accessed 06/21/2018. <http://www.cooksinfo.com/pizzelle-iron>.

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