Key takeaways
- Deep, narrow cups: A cavity around 3 inches deep gives the batter a vertical path instead of encouraging it to spread.
- Strong initial heat: A conductive pan heats the batter quickly, helping the outer shell set before the steam escapes.
- Room between cups: Spacing reduces heat transfer between neighboring popovers and allows hot air to circulate around each one.
- A reliable release surface: Popovers cling at the rim when the batter expands. A good coating reduces tearing during removal.
- Adequate capacity: Six large cups are generally preferable to twelve small muffin-style cups when the goal is height.
The best popover pan for light and airy popovers is a six-cup pan with cavities about 3 inches deep, generous spacing, and fast, even heat transfer; for most bakers, the Nordic Ware Grand Popover Pan is the strongest all-around choice, while aluminized-steel pans are better for crisp browning and easy storage.
What makes a popover pan produce taller popovers?
Popover batter rises through steam. As the liquid in the batter turns to steam, the expanding gas pushes the thin egg-and-flour shell upward. The pan cannot create lift by itself, but its shape and heat behavior determine whether that lift becomes a tall, hollow popover or a short, dense one.
- Deep, narrow cups: A cavity around 3 inches deep gives the batter a vertical path instead of encouraging it to spread.
- Strong initial heat: A conductive pan heats the batter quickly, helping the outer shell set before the steam escapes.
- Room between cups: Spacing reduces heat transfer between neighboring popovers and allows hot air to circulate around each one.
- A reliable release surface: Popovers cling at the rim when the batter expands. A good coating reduces tearing during removal.
- Adequate capacity: Six large cups are generally preferable to twelve small muffin-style cups when the goal is height.
Best popover pans compared
| Pan or spec class | Material | Typical cup depth | Capacity | Best characteristic | Main limitation |
|---|---|---|---|---|---|
| Nordic Ware Grand Popover Pan | Cast aluminum with nonstick finish | About 3–3.5 inches | 6 large popovers | Deep, separated cups and strong heat response | Bulky and hand-wash care is preferable |
| USA Pan 6-Cup Popover Pan | Aluminized steel with nonstick coating | About 2.75–3 inches | 6 large popovers | Good balance of browning, rigidity, and release | Usually less tall than the deepest cast-aluminum designs |
| Chicago Metallic Professional 6-Cup Popover Pan | Aluminized steel | Roughly 2.5–3 inches, depending on version | 6 popovers | Even browning and durable commercial-style construction | Coating and cup shape vary by model |
| Heavy-gauge steel popover pan | Carbon steel or aluminized steel | About 2.5–3.25 inches | 6 large popovers | Crisp, dark crust and strong structural support | May need more greasing and careful release |
| Standard muffin pan | Steel, aluminum, or silicone | About 1.25–2 inches | 12 smaller portions | Cheap, widely available, and versatile | Shallower cups usually produce squat popovers |
The dimensions in the table are useful buying ranges rather than a promise that every production run is identical. Measure the cavity depth and review the care instructions for the exact model before purchasing.
Our top choice: Nordic Ware Grand Popover Pan
The Nordic Ware Grand Popover Pan is the best popover pan for light and airy popovers when height is the priority. Its six deep, widely separated cups give each popover room to climb, and cast aluminum transfers heat much more efficiently than thick stainless steel.
The practical advantage is not simply “aluminum heats well.” A large, cold batter load can pull heat from a thin pan during the first few minutes of baking. Cast aluminum helps the pan recover, allowing the outer batter to set while steam continues expanding inside. Its large cups also let you fill each cavity to roughly one-third full without making the pan feel underfilled.
The nonstick coating is helpful around the narrow rim, where baked egg proteins can otherwise weld the popover to the metal. Still, use a light film of melted butter or neutral oil even when the pan is labeled nonstick. Avoid metal utensils, abrasive scrubbers, and sudden temperature changes.
When the Nordic Ware design is not ideal
Its deep, separated shape takes considerable cabinet space and can be awkward to wash in a small sink. Cast aluminum also does not provide the same dark, aggressive browning as some steel pans. If you prefer a deeply bronzed crust or need a flatter pan for storage, an aluminized-steel model may be the better choice.
Best alternative: aluminized steel for browning and durability
The USA Pan 6-Cup Popover Pan and Chicago Metallic Professional 6-Cup Popover Pan are sensible choices when you want a rigid pan that browns well and can handle frequent baking. Aluminized steel combines a steel body with an aluminum surface or aluminum-based construction, giving it better heat distribution than ordinary uncoated steel.
Steel generally takes longer to heat than cast aluminum, but it can create a more pronounced browned crust once fully preheated. This makes it attractive for savory popovers served with roast meat, soup, or cheese-based fillings.
Check the exact cup profile before buying. A six-cup count does not guarantee tall results: some six-cup pans have broad, relatively shallow wells. For maximum lift, favor a listed depth of at least 2.75 inches and a narrow opening rather than a wide, muffin-like bowl.
Decision matrix: which pan fits your baking style?
| Your priority | Choose | Why | What to watch |
|---|---|---|---|
| Tallest possible popovers | Deep cast-aluminum six-cup pan | Deep cavities and fast heat response support vertical expansion | Large storage footprint |
| Dark, crisp crust | Heavy aluminized-steel pan | Rigid steel structure promotes firm browning | Preheat thoroughly and grease carefully |
| Quickest release | Quality coated metal pan | Coating limits sticking at the rim and sides | Use wood, silicone, or nylon tools |
| Small kitchen | Six-cup pan with straight external sides | Easier to store and clean than widely flared specialty pans | Do not sacrifice cavity depth for compactness |
| Occasional baking only | Heavy six-cup steel pan | Usually less expensive and more versatile | May require extra butter or oil for release |
| Maximum yield | Twelve-cup mini-popover pan | Makes more portions at once | Smaller cups produce less dramatic height |
Capacity and spacing matter more than the cup count
A six-cup pan is usually the sweet spot because each cavity can hold approximately 90–120 milliliters of batter while retaining enough empty space for expansion. The exact amount depends on the pan, but filling beyond one-third to one-half of the cavity can cause overflow before the structure sets.
Consider a simple batch calculation. If your batter recipe makes 600 milliliters and your pan has six cups, the even starting quantity is:
600 milliliters ÷ 6 cups = 100 milliliters per cup.
That gives each cavity a consistent load and leaves room for steam-driven expansion. If you pour the same 600 milliliters into twelve shallow muffin wells, each receives only 50 milliliters. The smaller portion may cook faster, but it has less vertical wall area and usually produces a smaller, less dramatic popover.
Look for visible air gaps between the cups. Cups that touch along their entire sides can shield one another from oven heat, while separated cups expose more surface area to circulating hot air.
How to get the best results from a good pan
- Preheat the oven and pan together. Place the empty pan in a 425°F oven for about 5–10 minutes if the manufacturer permits it. A hot pan gives the batter an immediate heat shock.
- Warm the ingredients. Room-temperature eggs and milk combine more evenly and lose less heat when poured into the pan.
- Grease immediately before filling. Add butter or oil after removing the hot pan, then swirl or brush it into the sides and rims.
- Fill consistently. Use a measuring jug or scale. For six cups, 90–110 milliliters each is a useful starting point for many standard recipes.
- Start hot, then reduce. Bake at approximately 425°F for 15–20 minutes, then reduce to 350°F without opening the door. Continue until the shells are deeply golden and dry.
- Vent at the end. Pierce each popover with a small knife or skewer and return them to the oven for 3–5 minutes. This releases trapped steam and helps prevent collapse.
The exact temperature and time should follow your recipe and pan instructions. The important sequence is intense initial heat, a lower finishing temperature, and minimal door opening during the first stage.
Release characteristics: coating versus grease
Nonstick coating offers the easiest release, especially at the narrow top edge where a tall popover can adhere as it expands. However, coating quality varies, and repeated overheating shortens its useful life. A coated pan still benefits from a thin layer of butter or oil.
Uncoated steel can release well when thoroughly greased and preheated, but it is less forgiving. Butter contains water and milk solids, so a neutral high-smoke-point oil can provide a more continuous film at high temperature. For either type, loosen the rim with a thin silicone or wooden tool while the popovers are still hot, then lift them out rather than twisting aggressively.
Final buying advice
Choose the Nordic Ware Grand Popover Pan if your main goal is tall, hollow popovers and you can accommodate a bulky specialty pan. Choose the USA Pan or Chicago Metallic six-cup style if you prefer stronger browning, a rigid steel body, and a more conventional shape. Whichever model you select, prioritize cavity depth of roughly 2.75–3.5 inches, six generously spaced cups, even metal construction, and a coating or surface that matches your willingness to grease and maintain it.
A shallow twelve-cup muffin pan can make acceptable miniature popovers, but it is not the best tool for the tall, light result described here. For that result, depth, heat recovery, and spacing matter more than the number printed on the package.
