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Chicago Metallic Non Stick 6-Cup Popover Pan

4.6 out of 5 stars 472 customer reviews
| 13 answered questions

List Price: $30.83
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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
26 new from $11.97 2 used from $13.00

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$16.99 & FREE Shipping on orders over $49. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

  • Chicago Metallic Non Stick 6-Cup Popover Pan
  • +
  • King Arthur Popover Mix, 9-Ounce
  • +
  • Stonewall Kitchen Traditional Popover Mix, 12.3 Ounce
Total price: $34.93
Buy the selected items together


Product Description

Chicago Metallic is the preferred choice by bakers who understand quality, design and durability. Chicago metallic never disappoints: non-stick, easy release with every recipe, effortless clean-up and consistency that defines a new meaning to perfection every time. Specialty bakeware... where design and innovative meet with Chicago Metallic. These pans offer more personality to the kitchen, fully equipping your inner-baker to get more creative. Whether its turning out bite-sized pre-sliced brownies or savory lasagnas for dinner, Chicago Metallic continues to work in your kitchen. The Chicago Metallic non-stick 6 cup popover pan features heavy duty construction. Each Chicago Metallic pan is designed with a non-stick, easy release for ease in baking and cleaning. Each popover cup measures 2-3/4-inch diameter by 2-1/4-inch and the pan measures 16 by 9-1/2-inch. All Chicago Metallic pans are dishwasher safe and come with a 25 year warranty.

Product Information

Product Dimensions 16 x 9.5 x 2.2 inches
Item Weight 1.7 pounds
Shipping Weight 1.7 pounds (View shipping rates and policies)
Manufacturer Chicago Metallic
ASIN B003YL3DWO
Item model number 26562
Customer Reviews
4.6 out of 5 stars 472 customer reviews

4.6 out of 5 stars
Best Sellers Rank #5,889 in Home & Kitchen (See Top 100 in Home & Kitchen)
#1 in Kitchen & Dining > Bakeware > Popover Pans
Date first available at Amazon.com July 20, 2010

Warranty & Support

Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

I purchased three of these, one for me and two for gifts for friends. I will definitely purchase another, as 6 popovers vanish in no time with my family. I used the recipe that came with the packaging and had great success. Actually, after my first attempt I opted not to add the butter to the bottom of the cups because it just wasn't necessary if you give them a squirt of non-stick spray. They literally slide right out of the cups. I've had the popovers reach the height of 8 inches using this pan. Quite "showy" for dinner guests. One trick I learned from my Betty Crocker cook book - when the popovers are done, take them out and poke a hole in the top of each one to let the steam out, then return to the oven for 5 minutes. This avoids the sometimes soggy bottoms from steam buildup and gives a bit of a crisper crust with soft chewy inside. YUM. Make sure you take the popovers right out of the pan into a serving basket as soon as they are done so no steam develops in the bottom of the cup while they sit and cool. Overall I give these specific pans an A+. We use it all the time - from filling with jam and butter to Chicken a la King to curries, popovers rule!
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I've tried many recipes and many pans for popovers, including a cast iron pan. But this pan and Martha Stewart's recipe are a never-fail combo. No more popover "muffins." The popovers grow very tall and perfectly crispy on the outside, moist on the inside.

Five years later: the popovers stick to these pans after a few years of use :( . I'll have to try another brand!
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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.
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I love to bake and this is by far my favorite pan. I have been making popovers in muffin pans. This made my popovers so much better. I could not ask for better bake-ware.
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By MikeG on October 29, 2014
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We've had very good blueberry tea and popovers on two visits to the Jordan Pond House in Acadia National Park in Maine and I've wanted to make some myself.
.
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 :)
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I don't own this item, but I have done some research that might be helpful when you review those negative comments about the non-stick coating peeling off.

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.
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