Chicago Metallic Professional 12-Cup Non-Stick Mini-Popover Pan, 16-Inch-by-10.75-Inch
- Enter your model number to make sure this fits.
- Use this pan to make traditional popovers, Yorkshire puddings but can also be used to make traditional muffins
- Made from heavy-weight aluminized steel for superior heat conduction and even baking
- Easy release, silicone based, non-stick coating for ease of baking and cleanup
- Bakes 12 airy Popovers; pan measure 16-Inch-by-10.75-Inch-by-2-Inch
- Dishwasher safe, however hand-washing is recommended to extend product life
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
From the manufacturer
Our namesake Chicago Metallic line is designed for ease-of-use and has long been favored in households for more than century. This durable, non-stick line easily bakes each recipe to excellence and makes cleanup effortless. Generations of bakers have relied on the Chicago Metallic brand for its quality, professional-grade craftsmanship and sturdy design.
Whether you prefer your cakes to be delicate rounds or modern squares, our straight-sided pans will ensure professional results.
Cookie & Jelly Roll Pans
A must-have item for both beginners and experts alike, every baker requires a sturdy and quality cookie pan.
Muffin & Cupcake Pans
This single-serving wonder is the perfect match for muffins, cupcakes, and a host of other, cup-sized treats.
From deep dish and pan to thin and crispy, our full line of pizza pans will make everyone happy.
This one-of-a-kind, Housewares Design Award Winning, Lasagna Trio Pan features three completely separate non-stick channels that make it a flexible tool for pleasing vegetarians and carnivores alike. Not just for lasagna, this pan is also perfect for loaf breads, cakes and more.
Meatball Baker Rack & Pan Set
For spaghetti night, treat your family and friends to healthy, juicy, delicious meatballs. Our pan was designed with a customized rack to hold meatballs in place while baking, so there's no messy frying. This flexible tool also works great for other dishes such as stuffed mushrooms, and the roaster can be used without the rack whenever you need!
Multi Tier Cake Pan
A professional tool to create award winning multi-tiered cakes, this pan is a must for memorable celebrations. Decorate for weddings, showers, anniversary parties, or a family dessert treat. And it's non-stick so you're not left cleaning up the mess after a party.
To create true popovers, this is the pan for you. The cups are designed so that as popovers bake, rise, and 'pop over' just like in the bakery—they won't spread into the others in the pan. Deep tapered cups promote even baking and better air circulation. The pan is also great for making muffins and cornbread.
The Chicago Metallic Professional and Specialty lines are supported by a lifetime warranty, ensuring the product will be free of defects in material and craftsmanship and will last a lifetime under normal use.
To create true popovers, this is the pan for you. The cups are designed so that as popovers bake, rise, and "pop over" just like in the bakery—they won't spread into the others in the pan. Deep tapered cups promote even baking and better air circulation. The pan is also great for making muffins and cornbread. Oven safe to 450°F / 232°C; not intended to be used under the broiler. Sharp-edged utensils and knives should not be used.
At Chicago Metallic, we believe that serious baking requires serious bakeware. That’s why we’ve been crafting innovative equipment, for professionals and serious home bakers, for over 100 years. We’ve built a global reputation one kitchen at a time. People know our products are built for durability and can be depended on year after year. We’re proud to offer three distinct lines of premium bakeware plus stylish, innovative specialty bakeware and baking essentials. The Chicago Metallic Professional line of bakeware makes cooking and baking a delight. The non-stick surface easily releases each recipe and makes clean-up effortless. It’s the preferred choice of bakers who understand quality and design, but also want professional-grade durability.
Regular muffin tins can't make a perfect popover--the classic American pastry that requires just the right heat circulation to inflate and pop over without overcrowding. Chicago Metallic has engineered this pan to ensure that every popover gets a big rise. Each 2-1/4-by-2-inch cup is suspended from crossbars and has an extra-wide lip so popovers can spread out and up. Properly puffed, popovers are a quick breakfast indulgence with butter and jam, or a savory surprise for dinner when stuffed with a mushroom filling. This pan is made from the same professional-quality steel and nonstick coating as Chicago Metallic's full line of bakeware, which is designed for the home cook who has high standards. --Lynne Sampson
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
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.
I use a baking spray on my pans; no extra butter in the bottom and never have a problem with sticking. On either the mini or the larger cupped pan, have not had a problem with the coating coming off. (Make note on most complaints of the coating coming off that the reviews are older).
My recipes for popovers (I have 2) are from people that I know and for the perfect popover they both say cold pan, cold batter, and hot oven. Works for me every time!