Krumkake & Pizzelle Iron
Press & roll, press & roll.
Turn out light, crispy, and intricately patterned traditional Scandinavian krumkakes and Italian pizzelles with this cast aluminum iron and wood rolling cone set. The decorative leaves, ribbons, and more designs embossed in the two-sided griddle create beautifully patterned thin, round cakes that can either be eaten flat (as in an Italian pizzelle) or draped over the included wood rolling cone to create small cones (for the Norwegian Christmas cookie, krumkake).
Photography by Ty Mecham & Mark Weinberg
Details & Materials -
Cast Aluminum with wood rolling cone
Iron is 10.13" in diameter (12.13" with handle) x 2.38" L
Care & Notes
Before first use, wash iron in warm soapy water, rinse and dry.
Seasoning: To season inside of plates, coat with unsalted solid-type shortening. Place assembled iron on stovetop over medium heat for 3-5 minutes. Wipe off excess grease with paper towel. Make one test cookie to remove any remaining grease and discard. Iron is then ready to use.
Cleaning: Wash with warm soapy water. Never use harsh abrasives or steel wool on inside of plates. Clean with a stiff vegetable-type brush. Should the outside of the plates and base become stained from burned-on batter or fat, clean with fine steel wool soap pads or use aluminum metal cleaner (available at most hardware stores).
Using Your Iron: Place iron directly over medium heat on top of stove. Alternately heat both sides of the iron until water sprinkled inside sizzles. Grease inside of plates when making first cookie. Spoon 1 tsp. of batter in center of baking surface. Close iron and gently squeeze together handles. If any excess batter flows out, surplus should be scraped off immediately before it burns.
Bake 5-10 seconds before turning iron over to continue baking on other side. Open iron to check for doneness. Cookies should bake until they are golden-brown. Remove cookie quickly with a spatula and roll immediately on cone to shape (if using). Remove cone and cool seam-side down on a wire rack. When cooled completely, store in shallow airtight container, stacking carefully 1-2 deep.
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