Popovers super easy to make, and this popover rack is a very nice one. Well made and sturdy. Everything is one piece - the popover cups permanently affixed to the rack. For newbies it would be nice if it came with a cookie sheet but it does not, so be aware you’ll need a cookie sheet large enough so that the popover rack can stand inside it. This makes it easy to take the popover rack in and out of the oven and to clean up if any batter drips, etc.The key to making great popovers is having a rack like this one AND having the right recipe that makes the perfect amount for this Popover Rack. This recipe is what worked perfectly for me, makes exactly the right amount of big fluffy popovers every time:Preheat oven to 440 Fahrenheit. Line a cookie sheet with tin foil (I already had a cookie sheet that was the perfect size) and place the empty popover rack on the tin-foil-lined cookie sheet. THEN PUT THE EMPTY POPOVER RACK ON THE COOKIE SHEET IN the oven so the popover rack is heating up while you prep the popover batter. This pre-heart step is key.Prep the batter by hand: Whisk 3 ROOM TEMP eggs. Whisk in 1.5 cups ROOM TEMP whole milk (I use goat milk). Then whisk in 1.5 cups all purpose flour. Then whisk in about 1.25 teaspoons sea salt. You want to see some air bubbles and have a batter that’s about like a pancake batter. That’s it. That’s the batter. Super easy. Key here is to make sure eggs and milk at room temp. Before you start prepping the batter, putting the eggs and milk on the sink (out of the sun) for about 10 minutes is long enough to bring them to room temp.Once you’re done prepping the batter, carefully take the cookie sheet with the popover rack out of the 440 degree oven. CAREFUL IT IS HOT! Don’t touch anything hot :). Without touching the popover rack, give each popover cup a quick spray of cooking spray (can use Pam (I use a healthy avocado oil cooking spray). Then carefully using a soup ladle, ladle the batter into each popover cup - ONLY FILL THE POPOVER CUP 3/4 full! The batter you made will be exactly enough to fill each popover cup on this rack 3/4 full. REMEMBER THE RACK & COOKIE SHEET ARE SUPER HOT, so use your oven mitts to get the cookie sheet with the popover rack back into the 440 degree oven. Once those popovers are in that oven DO NOT OPEN THE OVEN AGAIN UNTIL THEY ARE DONE, or you won’t get maximum puffiness. Bake at 440 degrees for 20 minutes. WITHOUT OPENING THE OVEN, reduce temp to 350 degrees and bake another 20 minutes at 350 degrees. Remove the cookie sheet and popover rack from the oven, and using tongs gently pull each popover out of their cup and put them on a baking rack to cool. They will just slide out! Wait a few minutes and be careful of steam releasing from the popovers when you eat them! If you have any left over, store in fridge. They can be reheated wrapped in damp paper towel in microwave for about 20 seconds. That’s it. Super easy, and once popover rack is cooled down, clean up is a breeze - don’t use anything scratchy to clean it, just a soft sponge and warm soap water! Bon Appetite! I hope this review is helpful to you :)