Nordic Ware Grand Popover Pan

Best popovers EVER! Same batch of popovers trying two different popover pans, This popover pan by far provided phenomenal result. I flayed popovers that were still soft and delicious inside. And my batter was Gluten Free on top of that. Don’t waste time or space with any other popover pan, THIS Popover Pan is the Best !

This pan plus the popover recipe from King Arthur Flour produces the most spectacularly risen popovers I have EVER SEEN, never-mind made! My popovers were truly three times as tall as the deep cups on this 'Grand' sized pan. That's the first thing I LOVE about this pan. The cast aluminum alloy heats quickly and holds a good thermal mass. I like the shallow but wide lip that holds the cups together. That gathers more heat and offers more support for the quickly rising product. The pan produces popovers with a golden brown, crisp exterior and an airy, flaky interior. Properly buttering the cups allows for a smooth rise and for easy release of the finished popovers. Clean up is easy. I can only echo what so many other reviewers have reported. We have all used tinny popover pans, cast iron popover pans, muffin tins and so on. They just can't perform like this one. If you would like to make eggy, buttery, brioche-like baked goods faster and with less effort than making brioche, this pan is for you. If you only make popovers to go with a holiday roast, this special purpose pan might be an indulgence.

Ordered this pan (the "grand" size) after reading all the reviews on the other, less expensive pans. Although it is twice as much as the cheaper pans, it is definitely worth it. This is a very high quality, durable, made-to-last-a-lifetime (and I believe it would) pan. Made in the USA. It is heavy duty and everything about it speaks high quality. No need to fear anything "unwelding" like the other pans; nor do I think the non-stick coating will ever come off. Made popovers in it this morning. Delicious! I used the basic recipe which comes with the pan and is also pretty much the same as the Martha Stewart recipe. The batter was not enough to fill the 6 cups 2/3 or 3/4 up however. Also, I had to cook them about 20 minutes longer than what the recipe calls for. 15 mins. @450 and then 20 mins. @350. However, that wasn't long enough (oven had been preheated). I ended up cooking them an additional 20 mins. after that and they came out good. It could be that my over temp. is off. Could be that my flour was old and not fresh. I don't know what caused it. I'll have to do some experimenting. I think there is a defininte "technique" to making them come out just right and I aim to find it! I need a new oven thermometer and some fresh flour for starters I guess. I totally recommend this pan though. After a lifetime of buying pans, I don't think I own one of such high quality. Any kind of pan I mean. For once in my life I decided to NOT buy the cheapest thing and to "splurge" on something better. Glad I did! A great popover pan!

BUY THE GRAND, NOT THE PETITE I bought the Petite Popover Pan from Nordic Ware three times and had to return it three times for various flaws, always in one corner cavity in the pan. This happened twice with those sold at Williams-Sonoma (discolorations in their non-stick finish exclusive "Goldtone" coating), and once with one sold here on Amazon (same flaw area, this time a rough spot in the bottom of the cavity). So I gave up on the smaller popovers version. I'm happy to report the Grand version was flawless on my first try buying one (and using, and cleaning it). For those of you reporting you have issues with the popovers releasing from this pan, the problem may be your recipe, or may be that you didn't read the use and care instructions printed on the back side of the cardboard sleeve that your pan was shipped in. See below where I've reprinted them for you. (I also noticed when washing this pan out that the cavities are so deep and large that when filling all six with soapy water and simply rubbing with the soft side of a soapy kitchen sponge, they cleaned up fine but it was easy to miss actually rinsing out all the soap bubbles for all six cavities. That may also be a factor in why some people's pans don't release easily after a time. BAK-KLENE ZT NONSTICK BAKING SPRAY I wonder if those who have sticking issues actually read the care and use label that comes on the cardboard sleeve these pans are shipped in (regardless of which version). I've reprinted what's on the sleeve that comes with the pan below. Note that Nordic Ware says NOT to use cooking sprays like Pam. If using a cooking spray, they recommend one that has flour in it, like Bak-Klene ZT Nonstick Baking Spray that's sold at Williams-Sonoma or in a three-pack here on Amazon. It's used by professionals, and it lasts forever for a home cook. It also performs beautifully. Per Nordic Ware, do not use Pam (or similar) on these pans. You might want to copy the following and make note of it. Text in brackets is information I added. PROPER USE AND CARE FOR NORDIC WARE BAKEWARE A few simple hints for turning out perfect cakes and preserving your pan so it becomes a family heirloom. 1. Before initial use and after subsequent uses, hand wash with warm, soapy water. Extended soaking is not recommended. 2. Dishwasher use is not recommended, as it may shorten the life of the nonstick coating on your pan. 3. Before each use, brush with butter or shortening and dust with flour or cocoa to coat. Baking spray containing flour [such as Bak-Klene ZT Nonstick Baking Spray available from Williams-Sonoma or Amazon] may also be used. Do not use regular cooking spray [such as Pam]. 4. Mixes and recipes may vary. Fill the pan no more than ¾ full to avoid overflow. 5. Metal utensils, scouring pads, and abrasive cleaners should not be used on nonstick surfaces. BEST POPOVERS RECIPE: I've tried several recipes for popovers in recent weeks and hands down the best is the popovers recipe in Marion Cunningham's book, Learning to Cook by Marion Cunningham (page 243). If you watched Baking with Julia on PBS in the 1990s, that was Marion Cunningham who demonstrated popovers. Note that the recipe she used on air is the recipe from her own book, Learning to Cook. The recipe in the Baking with Julia companion book to the series does not match the recipe made on air. In my experience, Marion Cunningham's final popovers recipe (she had a few over the years) is the very best. My popovers rose high and were more structurally sound and with a better texture than other recipes. Marion Cunningham is also the reason we even have popover pans today. She had blindly followed James Beard's instruction to start with a cold oven when she revamped the Fannie Farmer Cookbook, and later learned that while that might work with Beard's vintage heavy popover cups he demonstrated with, she didn't have real success with popovers until, via trial and error, she learned the real secret to success with popovers was that hot air had to be free to pass around the cavities holding the batter. After this came out in her newspaper column about popovers, manufacturers started making dedicated popover pans, but Marion Cunningham made hers in Pyrex bowls that held about 3/4 cup and spaced them far apart from each other on a baking sheet so the hot air could circulate and help the popovers to rise to their fullest. If making in a muffin tin, she advised filling only the outside cavities and leaving the middle ones empty (again, so that hot air could flow freely around the batter in each). This is essentially Marion Cunningham's recipe, but made easy the way I do it. The batter produced is the perfect amount to fill the Grand (6-cavities) version of these two popover pans from Nordic Ware. POPOVERS Adapted from Learning to Cook by Marion Cunningham, page 243 Yield: Makes 6 large popovers or about 12 petite popovers 1 ½ cups milk 1 teaspoon salt 3 eggs 1 ½ cups all-purpose white flour 3 tablespoons melted butter Bak-Klene ZT Nonstick Baking Spray (for greasing/flouring the pan in one step) 1. Preheat the oven to 425°F. 2. Melt the butter in a small saucepan. 3. Spray the cavities in the popover pan generously with Bak-Klene ZT Nonstick Baking Spray. (Or grease with butter or shortening and then lightly flour so all the cavities' surfaces are covered, then tap out any extra flour into the sink and proceed.) 4. Add all the ingredients to a blender and mix to combine throughly. Use a rubber spatula to scrape the sides once if needed to release any stuck on flour, then mix for a few seconds more. 5. Fill the cavities of the popover pan about 2/3 full. (Use a tea spoon, if needed, to steal from any over-full ones and add a little to any under-filled ones.) 6. Bake for 25 minutes and don't open the oven door until the 25 minutes has elapsed. (Note, if using the Petite Popover Pan or similar, the time may be less, so check at 20 minutes and then again every 1 minute if needed until golden brown.) 7. After 25 minutes, open the door. If golden brown and well risen, they are done. 8. Remove from the oven and (with the popovers still in the pan), immediately pierce each popover in the center of the top to release steam (I use a shish kebab skewer, but the point of a paring knife will do). This helps the steamy interior that created the rise to release that steam and dry out rather than getting mushy and deflating because of the moisture. 9. Serve immediately, accompanied by butter, honey, preserves, apple butter, or whatever you like. FUTURE UPDATES: If I have any issues with this pan over time I'll update my review. Right now, as I write this, I'm so pleased with the superior results I had the first time out (see images), as well as the ease of cleanup, I'm planning to buy a second one.

This popover pan is much sturdier and more substantial feeling than the other muffin type pans that I own. It seems to be very good quality and is USA made. It is also very nicely designed, with several handle areas to make the pan easy to get into and out of the oven. There is even some decorative scrollwork on the pan. Very nice. In addition to being sturdy and nice to look at, the pan also performs its baking duties well. The non-stick works like a charm--the popovers made from the recipe that comes with the pan are easy to made and taste great, plus they literally fall right out of the pan if you turn it upside down over your bread basket. I would certainly recommend this product to anyone who is looking for a good popover pan.

There is nothing like Nordic Ware baking equipment. You will not find a sturdier, better made cake pan/muffin tin/baking sheet etc. anywhere. The aluminum is so pure, a beautiful light colour, really solid and the reinforced sides really do make a difference. They are rounded and have such a nice edge, will never warp and these pans are going to last decades. Everything I have baked with them so far has turned out so beautifully. The cooking is so even there was truly nothing better. (And don’t forget, never buy those nonstick coatings they are extremely dangerous and carcinogenic.) I now have six or seven NW baking items. This is by far my favourite brand. And don’t forget it’s made in the USA which is very important to me! (I only buy things made in Canada and the USA now.) PS The picture doesn’t show it, but my Yorkshire Puddings were literally 5 inches high before they deflated.

Excellent quality and produce my best ever Yorkshire puddings ! Superb thanks

Tolles Produkt!

Just great

The Yorkshire puds cooked perfectly and came out without sticking. Perfect. Worth the expense.