Prepare the waffle batter. Use your favorite recipe.

Preheat both sides of your seasoned waffle iron for five minutes. I usually heat one side for five minutes, then flip it to the second side for another five minutes. To speed things up, you can preheat each side on separate burners.

Grease each side of the waffle iron with a little oil that has a high smoke point. I usually use spray avocado oil and a silicone brush to smooth the oil into the nooks and crannies.

Keep in mind that you don't want the oil to drip out, so don't get too heavy-handed with the oil. A light coating will get the job done.

Reduce the temperature to low. Cast iron holds heat, so dropping the temperature will prevent the waffles from burning (burned waffles are of the same rank as soggy waffles).

Ladle the batter into one side of the waffle iron. The right amount of batter will depend on the size of your waffle maker. I usually use about 1/2 cup of batter.

Hook the other side on and close the waffle iron.

Cook on the first side. The time it takes to cook your waffle depends on the recipe, but I usually let mine cook for about 2 minutes.

Using oven mitts, turn the waffle maker to the second side.

Cook for 1-2 minutes or until you can easily crack the lid open. If the lid is hard to lift, cook for an additional 30 seconds or so.

Open the lid and use a fork to remove your golden brown waffle. Slather it in butter, syrup, and your favorite toppings!