I try to buy quality bake-ware so I am not re-buying it again and again when it warps or rusts. I first found Chicago Metallic on King Arthur's Baker's Catalog and knew I was holding quality. I am in the food service business and buy professional equipment whenever feasible and that's exactly what Chicago Metallic feels like to me. As a matter of fact, some of their pans are stronger than ones I've purchased from the restaurant supply house. The 6 Cup Popover Pan is consistent with their high quality, is non stick and the perfect size. The wells heat quickly and since you have to pre heat empty, they are heavy enough to avoid warping. I don't use a mix, it's super easy to mix up your own and have the best, eggy, crusty popovers you've ever tasted.

2 TBS tablespoons unsalted butter, melted
1 3/4 cups flour
1 teaspoon kosher salt
4 extra-large eggs, at room temperature
1 3/4 cups milk, at room temperature
1 tsp flavoring (optional but I use a buttery sweet dough flavor from King Arthur when I make for breakfast)
additional 2-3 tbs melted butter to grease pans

mix all the ingredients, wet first then add dry.

You should have a thin batter. Grease pans then put  empty pans in a preheated, 425 degree oven for about 2-3 minutes. While the pans are still in the oven (you can slide out) fill each cup a little over half full. Bake for 30 minutes and enjoy. These pans are non stick but you need the butter as an aid to lift the batter up the sides of the pan. Too little butter will result in flat popovers. More is better than less, be generous.
I try to buy quality bake-ware so I am not re-buying it again and again when it warps or rusts. I first found Chicago Metallic on King Arthur's Baker's Catalog and knew I was holding quality. I am in the food service business and buy professional equipment whenever feasible and that's exactly what Chicago Metallic feels like to me. As a matter of fact, some of their pans are stronger than ones I've purchased from the restaurant supply house. The 6 Cup Popover Pan is consistent with their high quality, is non stick and the perfect size. The wells heat quickly and since you have to pre heat empty, they are heavy enough to avoid warping. I don't use a mix, it's super easy to mix up your own and have the best, eggy, crusty popovers you've ever tasted. 2 TBS tablespoons unsalted butter, melted
1 3/4 cups flour
1 teaspoon kosher salt
4 extra-large eggs, at room temperature
1 3/4 cups milk, at room temperature
1 tsp flavoring (optional but I use a buttery sweet dough flavor from King Arthur when I make for breakfast)
additional 2-3 tbs melted butter to grease pans

mix all the ingredients, wet first then add dry. You should have a thin batter. Grease pans then put  empty pans in a preheated, 425 degree oven for about 2-3 minutes. While the pans are still in the oven (you can slide out) fill each cup a little over half full. Bake for 30 minutes and enjoy. These pans are non stick but you need the butter as an aid to lift the batter up the sides of the pan. Too little butter will result in flat popovers. More is better than less, be generous.