Common problem: Batter sticking to the mold and cannot be flicked off. Solution: The trick is to constantly keep the mold hot by dipping it into high heat cooking oil before dipping it with batter. Then, deep fry in high heat cooking oil. Material of the mold: You can be assured that there will be no rust because it is made from food-safe brass. The good thing about brass is its thermal conductivity and higher thermal storage capacity than other metals, such as iron-cast and aluminum. However, it might come with some dark spots which happen during the manufacturing but can be cleaned easily. Simple recipe: 1 egg, 1 tablespoon of sugar, 1 cup of milk, ¼ teaspoon of salt, 1 cup of flour, and 1 teaspoon of vanilla or other flavors of choice. Mix ingredients in a bowl, keep whisking until there is no lump. Next, heat the mold in high heat cooking oil before dipping it with batter, then deep fry in high heat cooking oil. Keep frying until the color turns brown then flicking off, use a fork to remove a cookie from the pan to rest on tissue paper, sprinkle sugar on top of them. Size of the mold: The length of the handle is 10 inches/25 cm. This is enough to protect you from the heat in the pan when dipping the mold. The handle is straight because it is easier to flick off fried cookies compared to a curved handle. Flicking off fried cookies in vertical motion prevents cookies from flinging aside or other directions which is dangerous for the user and everyone around. Limitations: This Cookies mold can be made only one at a time. In case you would like to make a large number of cookies, we recommend buying another new mold in different size and pattern. Switch between one another and you can create a variety of cookies on your plate size and pattern.