A waffle-iron is the hinged metal mould used for making waffles — two patterned plates that press batter between them over heat. Traditional stovetop irons are heated on the burner and flipped; electric waffle makers regulate their own temperature. The grid pattern is functional as well as decorative: it increases surface area for crisping and creates the pockets that hold butter and syrup. Cast-iron and non-stick versions each have devotees — cast iron for its crust, non-stick for easy release. The batter, a leavened relative of pancake batter, steams and sets against the hot plates in minutes. Belgian and Liège waffles, with their deep pockets and pearl sugar, show the iron at its best.