Customer Reviews

Chicago Metallic Non-Stick 12- Cup Mini Popover Pan

5 star:		(29)
4 star:		(2)
3 star:		(1)
2 star:		(3)
1 star:		(9)

 

 

This pan comes out of my cabinet for all national holidays and most parties. In fact, since the first batch various members of the family have requested them at every holiday gathering.

I have found that the recipe and directions that comes with the pan works every time and is terrific. Try adding Parmesan and Thyme as it suggests, the results are sensational. The basic popovers are also great plain or with a little orange honey butter.

If you have not tried to make popovers, they are extremely simple, don't be deterred. I believe that anyone, even the most basic beginner cook, will be thrilled with the results the first time. If you can make muffins or a cake you can make popovers. They are very, very simple but somehow still manage to be impressive.

The pan is very easy to clean, and I have not experienced any problem with sticking.

Please note that this pan is for the smaller size popovers. They are wonderful for a cocktail party or as the bread in a multi-course meal. If you want to stuff them with a chicken of shrimp salad for lunch I would suggest the six-popover pan for that application. I find that even though I have both pans the smaller pan gets the most use because they cook so much quicker and I don't find it to be a problem to serve big eaters two small popovers allowing the more diminutive guests to choose a smaller serving more easily.

I highly recommend this product.

Since Mini-Yorkshire puddings and popovers are basically cousins, they will both work in this pan. With this pan you will obtain high, crisp, hollow popovers.

If you need a great recipe, see the comments section for a URL. I found a secret way to make the batter in a blender. You will love making them in this pan, they "pop" right out because it is nonstick.

~The Rebecca Review

Your description of the Popover Pan did not did not contain "MINI". The item I wanted was the standard size popover pan, not the mini. "MINI" should be added to your description.

This is a wonderful size popover pan for little mouths and hands! I gave each of my four adult daughters this pan for Christmas. They love them! My eight grandchildren ages 5yrs through 1yr are major fans too, as I'm sure my ninth grandchild (due in September) will be also. I've made popovers for years in the regular six cavity size steel pan. I've just ordered two more mini pans for myself. After all, this nana has to be prepared when those darlings come to visit. Strawberry butter is a "just right" topping!

I love this pan. My family loves Yorkshire pudding and I can put one in the oven and have another ready to go. One of the problems with cooking these is that at high temperatures the batter sometimes sticks, but not with these pans. Also, I tend to spill on the side, but with these, I can just wipe up the counter, and not burn the pudding.

...This pan makes great popovers, but remember to preheat the oven WITH the pan inside!

This pan produces wonderful popovers that fall right out, not even a hint of sticking. It is the slickest bakeware I've ever owned. The only problem is the quality, one weld broke between the rod and the popover cup, but it still works great. Highly recommend. I'm going to check out other bakeware from Chicago Metallic, since Calphalon's nonstick line uses a new non-stick coating that is horrible. The original calphalon dark coating couldn't be beat, so I'm hoping I found a replacement in Chicago Metallic for all my non-stick bake ware.

I have a family reputation for making fine popovers, and I love this popover pan. The popovers come out easily, provided I have remembered to grease the pan first. I used to use an extra large muffin tin, which worked fine, but for that classic popover shape, high and narrow, this popover pan is the best. Compared to muffin tin popovers, these are much airier on the inside, and not as dense.

BTW, I am in the "cold oven" camp - the popovers come out great every time.

The product description should say that the pan is a "mini" popover pan- not a full sized one. It came with packaging that said so but I was unaware based on the description when I ordered. I should have read the reviews!

This popover pan makes spectacular popovers. The only trick is to very generously grease the cups with butter, margarine, etc.; oil will not do. If a popover sticks, you will often destroy it or the cup removing it. Also, don't let the pan stand in water or with water in the cups, it will rust if there are any scratches. Finally, you don't need to buy popover mix, the recipe is very simple.

Walter Gilbert

Ingredients:
1½ cups warm milk
1½ cups flour
3 warm eggs
1½ tbsp melted butter
½ tsp salt
butter or oleo for greasing pans (not oil)

Adjust the oven rack to about ¼ of the way up from the bottom. Preheat oven to 475ºF. Warm the eggs in warm water to "bath temperature", but not so warm that they start to cook; do this in the mixing bowl, this warms the bowl, too. Measure milk in a 2-cup measuring cup with a pouring lip, add butter and salt; warm in microwave oven until decidedly warm and the butter is melted. Beat eggs in mixing bowl until well blended. Add milk-butter mixture; beat until blended. Beat in the flour ½ cup at a time at low speed until smooth. A soft spatula is useful for wiping down the sides of the bowl. The batter should be about the consistency of whipping cream; if it is too thick, add a little warm water.

The batter should be used promptly, it cannot be made ahead of time. Grease the cups generously, being sure to leave no dry spots for the popover to stick to, then pour in batter until about 2/3 full. This is easily done by filling the measuring cup with batter and pouring into the cups.

Put the popover pan into the center of the oven. If you are using the small cups, bake for 15 minutes then turn temperature down to 375ºF for 20 more minutes; do not open the door during baking. If making large popovers, baking times are 20 minutes at 475ºF and 30 minutes at 375ºF. Serve warm.

Note: There is no leavening in the popover batter, they rise as the batter boils in the very hot oven. This is why it is good to work with warm ingredients.