These tips help me make a "perfect" Chaffle. • ✔ I add my cheese to a cold waffle iron and press I to all the bottom grooves, layer my ingredients and then power it on. • ✔If possible, use preshredded cheese. I know it's not ideal as I normally shred off the block, but that just doesn't seem to work for Chaffles. • ✔Allow the Chaffle to cool in the waffle iron before removing. This helps it harden up a bit. • ✔Fold up a paper towel and run it along the edges of the maker while it is cooking to remove excess oils. • ✔Cook it a little longer than you think you need to, about 3-4 minutes....and DON'T peek..🙂 I know it's hard, but if you open the top too soon, it will stick and pull apart. Note: I paired the Chaffle with Kettle and Fire Soup.