Black & Decker Belgian Waffle Maker

First impressions and setup

A weekend of batter and patience taught me a lot about this Black & Decker waffle maker. Out of the box, it’s a compact, lightweight unit (about 4.5 pounds) with a small footprint and a chrome-clad shell that looks tidier than it feels. The stay-cool synthetic handles are practical, the wrap-around cord is genuinely useful, and it stands upright without wobbling—easy to tuck into a cabinet. This model makes a single 7.25-inch Belgian-style round divided into four easy-to-snap quarters, which is a sweet spot for small households or quick batches.

Controls are minimal: a power/preheat light and a “ready” light. There’s no browning dial or timer. Power is rated at 650 watts, which is modest for a Belgian-style maker. That number ends up explaining a lot about how it behaves.

Before the first waffle, I gave the plates a light wipe with neutral oil (not aerosol spray) and let the unit preheat well past the ready light—about 6–7 minutes total on my countertop. The nonstick grids need that initial seasoning to perform their best.

Ease of use

It’s hard to mess up the workflow here. Pour batter, close the lid, wait for the indicator to cycle, then give it another minute or so if you want a deeper color. There’s no flip mechanism to even out batter spread; you rely on gravity and the design of the grids.

Filling the iron is straightforward. I had good results between 1/2 cup and 2/3 cup of batter per waffle. Thick batters benefit from a little coaxing with a heatproof spatula to nudge batter toward the outer channels before closing the lid. Thin batters self-level more readily.

The handles stay cool, and steam vents well enough that I didn’t get drips down the sides. The hinge opens wide, which makes plating easy.

Heating and performance

This is where the wattage shows. Compared with higher-powered Belgian makers (often 900–1200 watts), this unit heats more slowly and recovers more slowly between waffles. On mine, the ready light reliably signaled a preheat, but I consistently got better results if I ignored the first “ready” cycle and let the plates soak heat for an extra couple of minutes before the first pour.

Cook times landed in the 4–6 minute range depending on batter, with the best color and texture appearing closer to 5–6 minutes—longer than I prefer for a weekday. With the plates fully heat-soaked and a well-hydrated batter, I could coax reasonably even browning. Still, the edges tended to lag behind the center on darker bakes. If I left the waffle in long enough to brown the outer quadrants more deeply, the center risked drying. That’s the trade-off with lower power: you ride the line between evenness and moisture.

Here are the adjustments that helped me balance it:
- Extra preheat: 2–3 minutes after the ready light for the first waffle.
- Batter style: a slightly thinner batter (a touch more milk) improved edge contact and evenness.
- Sugar content: a teaspoon of sugar per cup of flour bumped browning without overcooking.
- Resting the batter: a 10–15 minute rest minimized edge pull-back and improved spread.

With those tweaks, I got crisp tops and reasonably crisp edges, but not the uniformly mahogany finish you’d see from a stronger heater. If you prefer pale, tender waffles, it’s easier to nail. If you chase deep, shattering crispness, this unit needs more coaxing and patience.

Waffle quality

The grids make a true Belgian-style pattern with deep pockets. The 7.25-inch round divides into four neat quarters and pops out cleanly when the nonstick is respected. The interior crumb can be light and aerated with the right batter; yeasted and buttermilk batters both worked well. On long bakes, the centers didn’t go gummy, which speaks well to the grid temperature once fully up to heat. The challenge remains the rim: the last half-inch can lag a shade or two lighter.

I’d recommend filling just shy of the rim guides and letting the lid’s weight distribute the batter. Don’t press down to “help”—you’ll only squeeze out steam and risk developing a line of denser crumb in the middle.

Nonstick and cleanup

Nonstick performance was a bright spot. With a light oiling at the start and no cooking spray, waffles released cleanly for me. Stray bits wiped off with a damp cloth once the plates cooled. There are no removable plates, so you’ll be wiping in place; a soft brush helps dislodge crumbs at the perimeter. The chrome housing shows smudges, but cleans easily.

One note: avoid overfilling. If batter creeps into the hinge seam, it’s a chore to clean and, over time, can compromise the hinge caps.

Build quality and durability

Functionally, this is a simple machine. Mechanically, the hinge assembly is the weak link. The caps and pins are plastic, and on my unit the right cap developed a hairline crack after a handful of weekends. It still operated, but the lid picked up a bit of side play. I didn’t force the lid, and I never pressed down during cooking—this was normal, gentle use.

The practical implication is twofold:
- You must open and close the lid straight-on and gently. Any twist or downward pressure stresses the hinge.
- If a cap fails, the top can separate partially, which is unnerving and potentially unsafe around hot grids.

I couldn’t find a straightforward path to a simple hinge-cap replacement from the manufacturer, and I wouldn’t count on user-serviceable fixes. At this price tier, that likely means replacement rather than repair if a hinge fails.

Everything else on the unit feels appropriately budget-grade: thin-gauge housing, decent handles, stable feet. The cord wrap is handy, and the upright storage orientation is secure. Just don’t store it with heavy items leaning on the lid.

Safety and usability

The exterior gets warm but not searing; the handles stayed safe to touch during all tests. Steam vents from the perimeter as expected. As noted, the hinge deserves respect. If you have curious kids helping in the kitchen, supervise closely and keep hands away from the back of the unit.

Because there’s no audible alert, you’re reliant on the indicator and your timer. I’d suggest setting a phone timer for 4 minutes and checking color through a careful peek—opening too early costs you heat, so commit to another minute if it’s still pale.

Who it’s for

This waffle maker suits:
- Occasional waffle makers who value compact storage and an easy cleanup.
- Households that prefer lighter, tender waffles over very dark, ultra-crisp ones.
- Budget-conscious buyers willing to adapt technique and treat the hinge gently.

It’s less ideal for:
- Power users chasing cafe-level crispness and rapid back-to-back batches.
- Families with heavy weekend waffle routines.
- Anyone prioritizing long-term durability in the hinge area.

Tips for better results

• Preheat longer than the light suggests, especially for the first waffle.
• Lightly oil the plates before the first waffle of the day; skip aerosol sprays.
• Use 1/2 to 2/3 cup batter; nudge thick batters toward the edges before closing.
• Rest batter 10 minutes to improve spread; add a touch of sugar for color.
• Don’t press the lid; let the weight of the top plate do the work.
• Wipe down once warm, not hot, and keep batter out of the hinge seam.

Recommendation

I can’t enthusiastically recommend this waffle maker for frequent or demanding use. The modest 650-watt heater asks for patience to achieve even browning, and the plastic hinge design undermines long-term confidence. That said, if you’re after an inexpensive, compact appliance for occasional waffles—and you’re willing to extend preheat times, use a lighter batter, and handle the lid gently—it can produce tasty, nicely patterned Belgian-style waffles with minimal sticking and an easy cleanup. For heavy weekend waffle duty or deep, consistent crispness, I’d steer you toward a higher-wattage model with a sturdier hinge and, ideally, removable plates.