whether i just pour in batter or grease heavily, my donuts stick. i'm afraid of damaging the metal trying to get them out. how do i get them to not stick?
1540114
Add a little more flour to your mix !!! I have no problems with mine !! I use a thick batter . Hope this helps
1540115
Spray pan very lightly with vegetable spray & donuts will come right out of the pan after cooling slightly - good luck
1540116
I haven't had any problem with sticking. I use a cooking spray and fill them with a cake decorating bag. Sometimes I've had to tap the edge of the pan on the cooking rack to get the last one to fall out of the pan, but that's it.
1540117
Grease the wells with butter or oil (i used butter). I was able to turn the pan upside and some donuts fell right out and the others followed after a couple thumps on the bottom.
1540118
I've only used non-stick spray on mine. With no sticking issues at all. I make bagels/cake like items though, not donuts. Maybe the batter makes a difference?
1540119
It could be the batter you're using. I hadn't had an issue with them sticking.
1540120
I use Pam spray with flour. Also make sure to let them cool slightly not to disturb their delicate shape. Also a small spatula around edge works to slightly loosen more sticky batters. Janice H.
1941606
What were you cooking? I have never had anything stick to mine, I can literally burn a piece of cheese to my frying pan and it will slide rite off.... I do use olive oil in a Misto oil sprayer Misto Brushed Aluminum Olive Oil Sprayer with olive oil in it...These pans do not need high heat, I have noticed low is like medium in other pans and a little under medium is like high, they are very conductive, try lowering your heat and don't put food on a cold pan.
704532
Mine doesn't stick like that at all. I hit it with spray-on cooking oil (iron unplugged, not even warm) maybe once every dozen waffles or so and even that is probably more than mine needs. And I use a boxed waffle mix with water, too. I let it warm up exactly one minute before pouring in the mix, flip it, let it cook for 4 minutes using the timer as a guide. Couldn't be easier. Only time it got gnarly was when I poured in too much mix and it cooked over the edges of the black plates, oops. Maybe you should try another mix. Even the generic Safeway mix works fine for me, nothing too fancy required. Mine doesn't stick like that at all. I hit it with spray-on cooking oil (iron unplugged, not even warm) maybe once every dozen waffles or so and even that is probably more than mine needs. And I use a boxed waffle mix with water, too. I let it warm up exactly one minute before pouring in the mix, flip it, let it cook for 4 minutes using the timer as a guide. Couldn't be easier. Only time it got gnarly was when I poured in too much mix and it cooked over the edges of the black plates, oops. Maybe you should try another mix. Even the generic Safeway mix works fine for me, nothing too fancy... » Read More Mine doesn't stick like that at all. I hit it with spray-on cooking oil (iron unplugged, not even warm) maybe once every dozen waffles or so and even that is probably more than mine needs. And I use a boxed waffle mix with water, too. I let it warm up exactly one minute before pouring in the mix, flip it, let it cook for 4 minutes using the timer as a guide. Couldn't be easier. Only time it got gnarly was when I poured in too much mix and it cooked over the edges of the black plates, oops. Maybe you should try another mix. Even the generic Safeway mix works fine for me, nothing too fancy required. « Show Less
756211
Theres is a light sticking problem but they usually come free pretty easily. Might have to tap them out a little. Dont press on it to hard. I tend not to use the inset. The groves/indentations on both sides is enough to not cause the burger to plump up. I dont think you absolutely need the paper but it will probably make it easier.
2168511
I spray both sides (the metal part) with cooking spray and just slide the white part of the unit back/forth and it falls through. Some of the dough just falls through on its own - I guess from the weight. I actually followed the instructions from this You Tube video -- http://www.youtube.com/watch?v=pW1TJWei6Uo
1551917
I have never had a problem with mine sticking and I've used several different recipes. I always let my iron heat up for about 10 minutes before I start. After it is heated, then I use a pastry brush and coat the iron with oil or sometimes butter. I wonder if maybe you are trying to remove the pizzelles before they are completely cooked?? That might cause them to be sticky and not want to lift off the iron.
1750428
Are you using any type of cooking spray- if so, stop and clean pan well. These are made NOT to use sprays. Rinsing extremely well with as hot of water as possible after washing with soapy water is a must. I would very lightly "grease pain with butter", but very lightly. This may prevent further sticking. Hope this helps. I've not had any trouble so far.
1041535
If food is stuck on you can put water in the pan and reheat it. Another way to keep food from sticking is to heat the pan before you add oil. I like to scour the pans with Cameo Stainless Steel cleaner. They will look new if you use Cameo, Barkeepers Friend doesn't work as well but is better than nothing. If you remove the oxidation each time food doesn't stick as much.
1042174
Oil stains should not cause any problems with the pan. I use a paper towel folded into the size of small pad and dip it in a little melted butter to wipe down the hot pan prior to pouring batter in it. That will prevent any sticking. Good luck.
42862
Take them off because you don't want a leaky pan. Actually, mine didn't come packed this way.......but remove. Happy baking!
1157097
I have not had this problem. A snug fit is desirable so that you don't get cookie dough in the tracks, but you certainly should be able to remove it. Have you tried the old hot water trick? Then, after cleaning, just a slight lubrication. Hope this works for you. Mine is the best one I've ever had. I should put in a disclaimer here. I had an old aluminum cookie press for 46 years and turning the screw hurt my hands too much, so I've had only the two.
595285
Hmmm. Mine is pretty well seasoned so nothing really sticks even when I overcook. I wonder what would happen if you heated it up again (with good ventilation so your smoke alarm doesn't go off!). Maybe it would burn off like what you'd do with your gas grill. It might even help to brush some cooking oil on the remnants to help them burn/flake off. Otherwise I guess you can try just scraping with something that won't scratch it too much; maybe try wetting the grills a little by placing some wet cloths on them (since you can't actually soak them); then either scrape or see if it will cook off once the burnt stuff is softer. Good luck. I hope I'll be able to see a response that states how you made out.
606560
If you scratch the non-stick you'll have to throw them in the TRASH. (unless you enjoy the extra aluminum in your diet, that is. It causes Alzheimer's disease, so don't try it even for the lovely taste)OMG stick to stainless steel if you insist on sticking metal items inside them! Even a whip with silicone coating will probably damage coated aluminum.As for the SPUDS, toss them after straining and using a RICER, into a BOWL, then they whip right up with a fork and a few drops of milk. AND you can stick the bowl in the microwave to re-heat them, and they can be served and stored right in the bowl. WAY WAY easier. If you scratch the non-stick you'll have to throw them in the TRASH. (unless you enjoy the extra aluminum in your diet, that is. It causes Alzheimer's disease, so don't try it even for the lovely taste)OMG stick to stainless steel if you insist on sticking metal items inside them! Even a whip with silicone coating will probably damage coated aluminum.As for the SPUDS, toss them after straining and using a RICER, into a BOWL, then they whip right up with a fork and a few drops of milk. AND you can stick the bowl in the microwave to re-heat them, and they can be served... » Read More If you scratch the non-stick you'll have to throw them in the TRASH. (unless you enjoy the extra aluminum in your diet, that is. It causes Alzheimer's disease, so don't try it even for the lovely taste)OMG stick to stainless steel if you insist on sticking metal items inside them! Even a whip with silicone coating will probably damage coated aluminum.As for the SPUDS, toss them after straining and using a RICER, into a BOWL, then they whip right up with a fork and a few drops of milk. AND you can stick the bowl in the microwave to re-heat them, and they can be served and stored right in the bowl. WAY WAY easier. « Show Less
1813438
Sounds like the dough is too wet. You should also try leaving them a smidge thicker. I find that when I get my tortillas too thin, they stick pretty badly. Another trick I use is to peel off the top plastic, then place it back on top (not pressing down on it at all), flip the whole thing so the bottom plastic is now on top, peel off the bottom plastic, and then flip the tortilla onto your palm, gently peeling away the top plastic. It seems to stick less this way. At least I've had greater success using this method.
788820
I have the pan and I cook on an electric range. The only time I have something stick to the bottom is when it wasn't properly cleaned. The food sticks to food residue left in the pan after washing. If it is properly cleaned, this problem doesn't happen. Also, preheat before adding oil, butter, etc. Fred
1838168
I would use a bamboo skewer and run it along the rim. If you can't do that, I would let it dry out then tap the pan against a cutting board. Any dried batter would fall off. Be careful not to bang it too hard or you would misshapen the pan. Soaking method could work but all it does is soften the batter and makes it sticky and harder to get out. Try it and see if this works. If not, the days might be numbered for your pan.
328278
I had this problem recently, and I used a piece of plastic to pry the paddle off. Now I coat the spindle it sits on with canola oil before baking.