I am taking off for my annual work meeting in State College, PA. I just wanted to let you know that I have begun my entirely unstructured experiment in waffles and the pros and cons of Teflon coated waffle-irons. I made the Marion Cunningham yeast raised waffles recipe that has been variously praised and questioned, using the teflon coated version of two otherwise identical, shiny, penguin-like waffle irons.
I have no point of comparison at the moment- and have not made waffles for years in any form. I will just say that these waffles were fantastic...incredibly crisp. light and flavorful- particularly when served and eaten immediately after being forked off the waffle iron. Okay, I will also say that though my memory is imperfect, I did feel, at the time, that these were the very best waffles I've ever had. There was also some buckwheat honey involved. I suspect that the non-Belgian nature of these waffles was a major contributing crispness enhancer.
I did exercise enough personal control to take this photo of one before gobbling it up. I froze some, too-to see how they do with reheating (and anyway, there is, surprisingly, actually a limit to how many waffles one person can eat.) There will be more waffling after I return late Thursday. We plan to stop at Clem's for barbecue on the way home. It is our custom.