It is stamped on the outside "Jotul No. 6 Product of Norway" on the center of each side. The only information I can find online is Jotul's stoves or sales of vintage items like this. I can't tell from the sales listings what it is for sure, since some call it a waffle maker, some a pizzelle maker, some a krumkake pan, others a crepe press. What I do know for sure is, it weighs more than most of my iron skillets!!! Thank goodness it also has a stand that allows you to simply pivot it in the holder to flip while cooking.

I seasoned it, and this morning tried it out using Lou's pizzelle recipe. I guess it is not a pizzelle maker, because these were not crisp and thin as I think a pizzelle should be. But really, it is very thin for a waffle.

What do I have, and what is the best kind of recipe to use in it?

To help a little, here is a picture of the inside of the device. It's about 7-3/4" across the baking surface and the impressions are about 1/8" deep, so the final product is about 1/4" thick, kinda thin for a waffle, and too thick for a crispy, pizelle-type cookie, I think.

Anybody have one of these or know what I have for sure?

dcarch

The ones in the links would make a nice, thin cookie with a design sort of inscribed into it, what I think of as a pizzelle. The one I have has a deeper pockets, like a waffle. I suspect it is a waffle iron, but such thin waffles. I don't think it would work for krumkake cones, unless there is a specific batter that makes it crisp up when it cools. That is why I'm asking. I'm hoping there is someone here who knows what it is and what recipe I should be using.

If you look into my thread "Rice Paper", the first two photos, you will see I used the same maker to make the pancakes.

dcarch

Here in the middle of the country, there are a lot of 3rd generation Scandanavians, and some how they get their pastries mixed up. My Danish neighbor would come over at Christmas with something that looked for all the world like the krumkaka that my Swedish mother in law made. My friend, Gerda made the waffles as well as other wonderful little treats. And then there's my Dutch friends with names like Schakel and Knoot! All make wonderful goodies!

I saw the picture, dcarch, on the rice paper thread, and wondered when I noticed the heart shapes.

Lindac, thanks for the info and the recipe. I like the idea of folding them over a filling--they seem just right for that. They just seem too thin to eat like regular waffles, but I think I would really enjoy them as you suggested. (I have a sensitivity to wheat, so will have to wait another week or so before trying the recipe. I can tolerate small doses not too close together. The "blueberry puzzle" question by compumom describes my wheat situation very well.)

Have a good rest of the weekend everyone. Prayers and hugs to all those affected by the shooting in Aurora, CO.