Hey, this is unrelated, but I just made the Classic Buttermilk Waffles recipe from the site and had a total disaster. They were delicious, but came off the iron as hash, pretty much. In SHREDS. Out of the three batches the halved recipe made, one was dark, crispy, and shredded, and the others, lighter, and still stuck. In desperation, at the end I stuck a cube of butter in the iron, thinking it was how greased it was. No. They -still- stuck. I did sub veg. oil for the melted butter, since I didn't have quite enough in the house. Could that have been what went so, so wrong? WOW - sorry about the disaster! Sounds like an issue with your greasing. Did you grease the iron with non-stick vegetable oil spray? Butter will actually make things stick, as the milk proteins in it turn glue-like when heated. That's why you'll often see recipes for sautéing that include oil along with the butter. So if you greased your iron with butter, clean it thoroughly; and next time, grease it well with vegetable oil spray; and make sure it's good and hot before adding the batter. Hope this helps - PJH

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