Chicago Metallic 26562 Professional 6-Cup Popover Pan
$16.95
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Price: $16.95
(as of May 08, 2024 03:22:29 UTC – Details)
To create true popovers, this is the pan for you. The cups are designed so that as popovers bake, rise, and “pop over” just like in the bakery—they won’t spread into the others in the pan. Deep tapered cups promote even baking and better air circulation. The pan is also great for making muffins and cornbread. Oven safe to 450°F / 232°C; not intended to be used under the broiler. Sharp-edged utensils and knives should not be used. At Chicago Metallic, we believe that serious baking requires serious bakeware. That’s why we’ve been crafting innovative equipment, for professionals and serious home bakers, for over 100 years. We’ve built a global reputation one kitchen at a time. People know our products are built for durability and can be depended on year after year. We’re proud to offer three distinct lines of premium bakeware plus stylish, innovative specialty bakeware and baking essentials. The Chicago Metallic Professional line of bakeware makes cooking and baking a delight. The non-stick surface easily releases each recipe and makes clean-up effortless. It’s the preferred choice of bakers who understand quality and design, but also want professional-grade durability.
MULTIPLE BAKING USES: The Chicago Metallic Popover Pan can be used to bake traditional popovers, Yorkshire puddings, and can also be used to make traditional muffins
SUPERIOR HEAT CONDUCTION AND EVEN BAKING: This pan is made from heavy-weight aluminized steel for superior heat conduction and even baking
NON-STICK PAN: The pan is silicone based and has a non-stick coating for easy release, ease of baking and clean up
MEASUREMENTS: This pan bakes 12 airy popovers; each cup measures 2.75 inches by 2.25 inches; the total pan measures 15.5 inches by 9 inches by 2.5 inches
DISHWASHER SAFE: This pan is dishwasher safe, however hand-washing is recommended to extend the product life
Runs With Scissors –
Perfect Pop Overs Every Time!
I love this pan! It’s heavy enough that it bakes evenly and cools slowly. It’s well spaced, so each popover gets even heat on all sides. I use it several times a week, and my family loves the results! Beats the heck out of my previous popover pan!
Charlie in NW –
This is a great buy, however, check out the Bellmain competitor product before you buy.
Love this pan. But you could also save $3 and buy this other pan that, in my opinion, is a smidgen better than the Chicago Metallic.Compare this to: Bellemain 6 Cup Nonstick Popover Pan(Available on Amazon).I bought both simultaneously and tried them both simultaneously and I have the following conclusions:1. The Chicago is slightly lighter in weight than than Bellemain. I do mean slightly. A few onces maybe. However, this does not make a whole lot of difference in the overall performance. Nonetheless, the Bellemain felt a bit “sturdier” because of that extra bit of weight.2. The Chicago had a slightly smoother interior and exterior. This may impact the long term non-stick performance. In the short term I found no difference between the two. Long term? I cannot tell yet. When I buttered up the cups I wore kitchen gloves (food preparation latex gloves) and used my fingers to directly butter up the cups (well, how else do you do it??) Yes, I felt like a doctor with a jar of butter oiling up the pans, but ANYWAY… I could definitely felt the extra bits of bumps and imperfections in the metal surface in the Bellmain cups and not as much in the Chicago cups. So, perhaps Chicago will have better performance in the long run?3. The Bellmain is darker. Now this is important. To properly make a popover you need high heat and high amounts of heat absorption. That’s why popover pans are separated like that to allow air circulation. The darker the pan, the better the pop. This is where the Bellmain took an advantage over the Chicago. The Bellmain popped better because of the better/higher heat absorption. Winner: Bellamin.4. The Bellmain has 0.25″ wider mouth than Chicago. This did not make a whole lot of difference. The overall capacity of the two were about the same. The extra 0.25″ wider mouth allowed the pop over to open ever so slightly more than the Chicago.5. The curvature of the Bellmain cups was better than the Chicago. The Chicago brand had a more straight side (so to speak) whereas the Bellmain curved out slightly more rounded at the top of the cups. Hard to describe but you’ll see if you compare the two side by side closely. Did it help with the pop performance? I cannot be 100% sure. The Bellmain did pop prettier, though, during a side-by-side bake off.6. Both were made in China. What isn’t made in China these days?Conclusion:I loved the Chicago. It performed very, very well. I was America Test Kitchen’s #1 pick and recommended product. They did not compare it to the Bellmain, however, during their test. Now I compared the Bellmain side by side against the Chicago, I found the Bellmain a slight bit superior than the Chicago. Just slightly, not a whole lot. Again, the extra edge the Bellmain had was: smoother opening/curvature of the cup, darker color for better heat absorption, and slightly heavier weight. The slight problem the Bellmain had was more imperfection as detected by my fingers and this may lead to longer term non-stick performance issue but again I cannot predict this without a long-term trial. Both cups when new released the pastry very, very easily without any issue whatsoever. Both dishwashed perfectly without issues. The Bellmain produced a slightly prettier popover than the Chicago. But again, slightly is the operative word here for the above comparisons.Given the near identical performance, perhaps Bellmain is the better buy for $3 less. But you cannot go wrong with either one.Remember, popover needs high temperature and high heat absorption, and you need your batter to be at luke warm temperature even before baking. Make sure you hot water soak your eggs, milk, and melt that better before whisking the batter. You’ll get a much better pop that way.
Jelly Quinn –
Nice Product
Very nice pan, easy to use and pudding came out perfect!
Sandra’s Artbox –
My first time using one and success.
I had this for quite a while before trying it out. Grease the cups generously. the batter won’t get stuck, and they easily come out. Remember to poke a couple holes in each popover to let the steam vent. You can use popovers for savory as well as dessert dishes. just dig online and enjoy. The recipe I used was one that halfway through, you lower the temp. None were burnt looking and all had a very pretty brown crust.
Sam –
Decent Pan
Overall, this is a pretty good popover pan. Pricing was very competitive. It does the job perfectly. The only issue I have with it, and the reason for the 4 stars, is that the edges of the rims are pretty sharp and can pose a cutting hazard. Maybe not all the pans are like the one I received.
Basurto4 –
Perfect
Prefect popover pan !
Lana Solnick –
Dry easy to use!
Love that they are separated like this! Makes great popovers!
Deb H –
Great pan
I like the smaller size popovers that this pan makes. It is sturdy and easy to wash.