Cuisinart WM-PZ10 Pizzelle Press, Silver
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Make certain the lid is securely closed. It's not as simple as laying it down.
Yes, the interior template is entirely made of aluminum.
If you want to use American products in another country, you'll need to buy an adapter for that country. I'm sure you'll be able to find it somewhere on the internet.
I'm not sure what the pizzelle maker's insides are made of. It is non-stick, just like Teflon.
Selected User Reviews For Cuisinart WM-PZ10 Pizzelle Press, Silver
PZ2) to this pizzelle press for years, and I picked up this newer version (same plates, same size and pattern cookies) as a backup for my annual Christmas baking spree, so I can say: 1) For years, I've adored my Cuisinart pizzelle press - It's sturdy, cookies rarely stick (with a little help from a little extra butter on occasion), the unit(s) comes with good recipe recommendations, and mine has lasted through thousands of cookies so far - and 2) this new press appears to be just as nice as my old one, with slight improvements to the press latch and the overall footprint of the device (it takes up slightly less space and has a sturdier footing). After making about 500 pizzelles this year, I'm very pleased with my new press and plan to use it in conjunction with my original press for many more years and thousands of pizzelles.
This one was my final choice, and it's fantastic! It makes perfect pizzelle, doesn't stick, and cleans up easily! It includes a cannoli roller (which I have yet to try, but will) as well as a recipe book! I am extremely pleased with my decision, and I am confident that you will be as well.
I also appreciate the fact that it snaps shut. The light indicator that indicates when the press and pizzelle are ready is extra special (keep in mind that my previous press was over 20 years old). Now I'm hoping for a 20-year lifespan from this one.
It's fantastic! I have a recipe for the best pizzelle I've ever had, and it comes straight from Pisa, Italy! Yum!.
This is the second time I've used a Cusinart pizzelle maker. I purchased to be able to make two batches of pizzelles! It worked perfectly!.
This is a fantastic publication. It makes fantastic Pizzelles right out of the box. I've made these cookies six times in the last eight weeks since I bought it. br>br>A couple of things to keep in mind. br>br>It's a little pricey for the size, and you can only make two at a time; it appears that the brand is exploiting the fact that it's a niche item by charging a premium. br>br>The temperature control is inconsistent. Patience is required. You turn it on and wait for the light to come on before adding the batter. When you see a different light, you know the cookies are done. The timing isn't always perfect, but you get a sense of how long you should leave it in after a while. You can always unplug and re-plug if you're making larger batches, or wait for the light to come back on. br>br>You should also consider how dark the Pizzelles are for you. My preference is for them to be lighter, but my son prefers them to be darker. br>br>Overall, this was one of my best purchases!.
For a variety of reasons, we are extremely dissatisfied with this product. We've been making and eating pizzelle for nearly four decades because we live next door to Italians. Our old Vitantonio pizzelle iron had seen better days. The best pizzelles were still made with it, but the cord was fraying and the unit occasionally smoked, so it needed to be replaced. We liked the handle on this unit and thought it would be easier to store after reading the positive feedback. Unfortunately, due to the short length of the handle, it is very easy to burn your fingers! In contrast to traditional pizzelle, the cookies themselves are far too thick. We haven't tried making stroopwafels with this unit, but I imagine you could split the cookies in half while they're still warm if your fingers can handle it. Since we've only used it once, I'm not sure if we'll be able to return it, so we'll probably donate it to Goodwill. Maybe some bandaids should be included!.
Summary: It produces good pizzelles, but they are thicker and smaller in size than the ones I used to make. I'm afraid I won't be able to change the thickness of the press because it's already set. Baking boiling water collects where the lid is unlocked/lifted, and water vapor collects where the lid is unlocked/lifted. My fingers were burned several times by the boiling water, so I just wiped them away with a rag. Overall, it was nonstick and made delicious pizzelles; however, I found a couple of flaws. br>br>Excellent, but not what I was expecting. These pizzelles are a lot thicker than what I'm used to seeing. I thought if I pressed harder, I'd be able to make them thinner, but the thickness of the press is predetermined. I didn't use the recipe that came with it; instead, I used a recipe from my family. It was truly nonstick, and I snapped a photo of it in the middle of the batch to prove it. They tasted great, but they were about twice as thick as the pizzelle maker I had previously. br>br>Another reason I took out a star was that hot steam would condense into droplets right where my hand would need to be to unlock the lid and lift it up. My fingers were burned several times by the extremely hot water droplets. While it was cooling, I looked underneath the handle and saw vapor coming from the inside and escaping out that small slot (along with the sides). If I didn't wipe it off, it would literally be bubbling on the handle, burning me. I also included a photograph of myself pointing to the problem area. Little ridges of water collected by the lifted handle can also be seen in the photo with it open. br>br>It cooked my pizzelles well, but it had a couple of flaws that I didn't care for. For my recipe, I set the dial to 4 and cooked them for 1 minute 15 seconds, then removed them with a heat resistant spatula to avoid scraping.
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