Waffle makers

Plate depth is the choice. Belgian plates are deep and make a thick waffle. Classic plates are shallower and crisper at the edge.

Preheat until the light says the plates are up to temperature. Batter on a lukewarm plate sticks and comes out pallid. The first waffle of a session is often the pale one. The second is the colour you set the dial for. Pull the first one early if you are unsure, rather than leaving it until it smells done.

Oil the plates when they are hot enough that a drop of oil sizzles. Oil on a cold plate runs into the hinge and misses the centre. Too much oil fries the surface and smokes. A thin wipe is enough on a seasoned plate.

Do not lift the lid in the first minute. The batter is still liquid and splits. When the steam slows, look. A waffle that tears when you lift it needs a few more seconds, not a harder tug.

Batter thickness matters more than the brand of plate. A thin crepe batter leaks out the side. A spoonable batter stays put. Leave room for spread. Filling to the rim guarantees a mess on the worktop.

For a pressed sandwich, use sandwich plates. For toast, use a toaster.