I have a heavy popover tin that was my mom's and just bought a matching one at a thrift shop so I can make 12 popovers at a time. It's heavy dark tin and the indentations are bigger than muffin cups. This is the popover pan of my childhood and it never failed. Never sticks, either, not sure why Chris has to replace pans so often.
I have my grandmother's cast iron popover pan and it is fabulous. It was already well seasoned when I acquired it. I never wash it, just wipe out any crumbs after baking and then I swipe with a little Crisco before baking new ones.. And my popovers are always wonderful. Use "Joy of Cooking" recipe.
I received an antique popover pan for Christmas. I have no idea who made it, and it's certainly not nonstick, but it made some killer popovers, and they came out just fine. I think the key is to butter or grease the tins very well, and remove the popovers while piping hot (which you should do anyway, as you should serve popovers piping hot). The best popover pan is the one you've got.
I buy new popover pans every year and have for decades, because they always begin to stick. I've used regular, inexpensive muffin pans, and they can be a good idea if you're going to have to replace them. I've been particularly disappointed in the Chicago Metallic pans that look like little cups connected by sturdy wires. Supposedly non-stick, they do not work for long. I've thought about cast iron, but years ago, my mother rejected it, and I've never given it another go. The ones I'm using now are made by Nordic Ware and are have especially steep cups, with volume capacities that are less than most other options--so it throws most recipes off a bit. They're also pricey, but I have my fingers crossed that they'll last for at least a little bit.
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