I make whole grain sourdough waffles using my own home ground flour. For morning sweeter waffles I add a bit of maple syrup, oil, to the sourdough which is already sour and thick waffle consistency. I also add in cut up fruit like apples, peaches, strawberries, nuts, kasha, raisins, dates, but avoid blueberries because that can turn into a sticky mess ( though I did make a decent one with blueberries but use caution) . Use a chopstick to slide under the waffle to pop it out if it sticks a bit and it will come right out and not scratch the coating. I always brush on just a thin coating of sunflower oil before each waffle which is what I did with my previous waffle iron. I also use the waffle iron to make a quick non sweet crispy bread snack whenever I want some sourdough - much easier than making bread.
I did an extensive video review on this waffle iron and opened it up to look at quality of wiring and metals used. My video review is on a popular video site - not sure if I can put a link on here. It is made of mostly all good heavy stainless steel , some magnetic and some non magnetic. The wiring was good quality high temperature insulated wire.
In use this iron gets really hot , I had to learn to turn the heat down compared to my previous less expensive belgian waffle iron . The heat control temp is accurate to the heat on the plates which I tested .The timer does not do any heat control and is only a reminder ring.
I like the heavyness of the lid because it really pushes my heavy down down. I don't need to do any flipping . Flipping might be only useful to spread thinner white flour doughs , and flipping it is a bit clunky and stiff anyway.
This takes up lots of space on the counter so measure you space before you get one, and measure your cabinet and muscle power if you intend to store it away. I leave mine out since I use it almost every day.
Waffle 
Bill 
Eucaris 
