Bellemain Popover Pan for Baking - Extra Deep , Non-Stick , Easy to Clean , Sturdy , Professional Grade Materials

These Quyimy Popover Pans are an excellent addition to any kitchen, particularly for those who enjoy baking in smaller batches or individual servings. The carbon steel construction ensures durability, evenly distributed heat, and stability under high oven temperatures without warping. The non-stick coating is very effective, allowing muffins, popovers, and other baked goods to release effortlessly, leaving minimal residue. Each pan's size is perfectly portioned—great for creating mid-sized baked treats such as popovers, muffins, egg tarts, and even individual quiches. The inclusion of a silicone oil brush and dish brush adds practicality, making prep and cleanup simple and efficient. Whether you're cooking for a smaller household or prefer perfectly portioned individual desserts and snacks, these pans provide exceptional quality and convenience. They're a great value for the price and a must-have for versatile baking. In summary: Superior build quality, excellent non-stick performance, versatile usage, and convenient accessories make this an outstanding choice for individual baking.

The popover pan produces wonderful popovers and cleans up so easily, with nothing sticking to the cups!

This is an excellent product. My first attempt at making popovers in it was unsuccessful. The instructions specify a 450-degree oven, which I found to be much too hot (noting that I use convection and do not know if our oven is accurate). The popovers burned and did not rise. I also think that the recipe that comes with the pan is overly fussy; I simply whisk all of the ingredients (omitting the small amount of baking powder and adding 2 Tb of melted butter) together by hand until smooth. I found that with a 350-degree oven and cooking time of 20 minutes or so, after preheating the pan as suggested, produced fine popovers. They rise so beautifully that they almost fall out, a far cry from the sticking that I usually got with greased Pyrex cups. While I sprayed with Pam on one iteration, I have found that to be unnecessary. One minor caveat: I have generally used a toaster oven for popovers, but this pan is much too large and therefore requires a conventional oven.

I love these Bellemain Popover Pans. (I bought two.) They come with a recipe for popovers that are delicious and so far have turned out perfectly. The quality of these popover pans are great: they truly are study and non-stick, and easy to clean as stated in the description. After years of making popovers in muffin tins, I have found these popover pans to be much better. Two of these pans fit easily onto one shelf in my oven. I am so happy that I purchased these.

Great quality

I used to own an aluminum one (that wasn't nonstick) and after years of frustration, I gave it away. Recently I had popovers at a Nashville restaurant (Kayne) and was blown away by their soft eggy interior and crispy golden brown exterior. I ordered this new, nonstick pan. The only thing I could say might be an improvement is if the thick wire rim had a couple of flat grabbing spots, or at each end, perhaps. To bake popovers you need a very, very hot oven, and it's a blast of heat as you try to maneuver the pan out of the oven. I use extra-heavy hot pads and they're not as easy to use, but I don't want to burn my hands using thinner hot pads. Now I'm on a search for the best popover recipe. Using those popovers in Nashville as my benchmark, I'm trying recipes that use more eggs and maybe a little less flour and milk. The quest is on. The pan itself works beautifully - popovers absolutely pop right up and out/over to make those gorgeous mounds. I'm very pleased with the pan.

I and my family LOVE Popovers. When I was a child, on special occasions, we would celebrate at a restaurant called "Patricia Murphy's" which was the only restaurant I had the pleasure of enjoying these tasty treats! They were so wonderful, in fact, that I can't remember any other reason to go to that restaurant. I'm sure whatever else they served was equally as fabulous, but by the time I had polished off the popovers, there was little room for me to enjoy anything else! Well, finally I am able to replicate what I so enjoyed as a child. I had tried to repeat the recipe using a basic muffin pan. And while it was better than not having a popover, it was inadequate at best. I am thrilled to say that by happenstance, I ran into an old "Alton Brown" episode that featured the popover! I took his advice and purchased the appropriate specified cooking vessel, which was the Bellmain 6 cup Nonstick Popover Pan. To my delight, they came out perfect. No need to preheat the pan. Just a thorough brushing of softened butter with the recipe which consists of 1c Flour, 1c Milk, 3 Eggs (room temp), 1 tsp. Kosher salt, and 1 tbsp. melted butter, whisked together, poured into said pan (a little more than 1/2 way for perfect distribution of total recipe). Then baked in preheated 400 degree oven for 40 minutes. (35 minutes if using convection) It was a revelation! The pan makes all the difference. Baked to perfection and nonstick is an understatement. They practically jumped out of the pan. Just poke them with a knife to let the steam out, break open, coat with butter, jam or your foot and enjoy! Bought 2 more of these pans for my Mom and sister. If they weren't sure that they still loved me, they are confident now that I am the best person in their family! (At least this year!) Seriously, if you like popovers, choose this pan. It's economical and does the trick! Thank you, Parella's for a great product, and for taking me back to my childhood! Now just start selling an adult version of the Big Wheel and I will buy stock in your company!!!

I love these popover pans. I used the recipe Sadie Heatter's popovers from Maida Heatter's Book of Great Desserts. It is her mom's recipe, (Maida is nearly 100 years old), and the results baked in these pans were incredible. You can easily find this recipe online in a google search. The buttered Bellemain 6 cup Nonstick Popover pans beautifully released the popovers after they were baked; they just slid right out. The resulting popovers were sublimely delicious, absolutely gorgeous, and huge. These take about 4 ounces of batter and Sadie Heatter's popover recipe made exactly 8 popovers using these pans. As the recipe directed, I filled the pans 1/2 inch from the top, which is just to the point where the individual cups flare out at the top. I will adjust double the batter next time. Each pan holds 6 popovers. We have four people in our home. None of us ate popovers till I made this, my first batch ever. I've always wanted to make popovers because popovers are beautiful and delicious, and I'm an experienced cook, so I knew the batter for popovers was similar to many items I already like, like eclair or cream puff pastery, (choux), beef wellington rolls, and the dutch baby pancake. If you don't know what popovers are, they are huge, rather hollow rolls, delightfully crisp and delicious rolls which are moist inside. You can eat them with all sorts of things, add some things like cheese or herbs to the batter. I made the recipe as is and we ate ours plain or with butter, or butter and jam. I highly recommend these pans. The texture and beautiful loft and crispness that resulted in the popovers and the ease with which they released the popovers after baking, as well as the incredibly easy clean up make these a no brainer. Well worth ever penny spent. The non stick coating is also first rate and will last a very, very long time. I'm incredibly pleased with this purchase.