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Chicago Metallic Non Stick 6-Cup Popover Pan
|Price:||$16.99 & FREE Shipping on orders over $49. Details|
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- Non-stick 6 cup popover pan measures 16 by 9-1/2-inch; each popover cup measures 2-3/4-inch diameter by 2-1/4-inch high
- Heavy duty construction
- Easy release, non-stick coating for ease in baking and cleanup
- Dishwasher safe
- 25 year warranty
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From the Manufacturer
Essentials to Creating True Popovers
To create true popovers, these pans are essential. The cups are designed so that, as popovers bake, rise and 'pop-over', they won’t spread into the others in the pan.
Even Baking Every Time
Deep, tapered cups promote even baking and better air circulation for a true, bakery-quality result. These pans are also great for making Yorkshire pudding, muffins and cornbread
The Baking Experts
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 four distinct lines of premium bakeware plus stylish, innovative specialty bakeware and baking essentials.
Top Customer Reviews
Five years later: the popovers stick to these pans after a few years of use :( . I'll have to try another brand!
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.Read more ›
Got this on the recommendation of Cooks Illustrated/America's Test Kitchen. Have only used it once so far but it was great. I had four recipes to choose from: Cook's Illustrated, Cook's Country (elaborate), Baking with Julia and a Martha Stewart recipe I found online.
The one from Baking with Julia had a discrepancy between the recipe on the video and the one in the book which put me off.
Finally settled on Martha's as it was similar to the original Cook's illustrated and had clear instructions. Was a little leery of the instructions to preheat the pan since none of the other recipes said to and one even warned against it. However, it worked great. It looked towards the end of cooking like the were getting a little too brown, but, again, it was fine.
About the only drawback is that you can only make six at a time. But, as my wife pointed out, we do have two ovens :)
When Du Pont first introduced it's Teflon product 50 years ago they enclosed small print warnings about not subjecting the product to high heat. As time passed a great deal of concern emerged about the health damaging properties of Teflon and related non-stick coatings. While Teflon is still around, most non-stick cookware purchased today is finished with unknown polymers that may not have the same chemical properties as the original Teflon. Du Pont maintains that Teflon is safe up to "roasting" temperatures on some data sheets, "broiling" temperatures on other product info, and alternatively references a maximum of 500 degrees in yet a third category of literature. A google search will identify many web pages countering Du Pont's claims with some indication of product instability occurring as low as 450 degrees. The generic versions of Teflon are much harder to quantify, particularly when they're manufactured in countries outside of North America or the E.U. It's likely that the breakdown point for some of these generic coatings may be significantly lower than even the 450 degree figure.
This gets us to these popover tins and the recipes many of the reviewers are using. Simply put, they call for a 450-475 degree oven which is dangerously close to, or exceeds, the critical temperature at which Teflon is judged safe by it's manufacturer. Given that these pans are finished with a generic coating, the critical point at which the coating becomes unstable could be significantly lower.Read more ›
Most Recent Customer Reviews
My baker daughter had requested a second set so she could make two different kinds of popovers at the same time. Perform as expected. Price was ballpark with everyone else. Read morePublished 5 hours ago by JJ Phillip
Great popovers every time, and easy to clean. Worth every penny if you want crisp puffy popovers.Published 9 days ago by Laura B
awful. absolutely worthless. I've used them for a week and the popovers already stick like crazy.Published 11 days ago by Beth F.
It looks like it can do the job however I had to return it since one of the cups was not welded and broke off coming out of the package.Published 14 days ago by Mike M.
This is a review for Chicago Metallic Non Stick 6-Cup Popover Pan by Chicago Metallic.
Popovers are easy peasy to make, right? Read more