Growing up in the UK, we would make Yorkshire puddings in a muffin tin. It wasn’t until I moved to the USA that I discovered a popover—and it was made in a proper popover tin. It was love at first bake.

Why the Right Popover Tin Matters

You see, back in the day, I would always use a muffin tin to make Yorkshire puds—serviceable, yes, but not quite perfect. Then, I discovered the popover pan, a pan truly engineered for excellence. Unlike the humble muffin tin, the popover pan has an open framework, typically six deep cups attached by metal wires. This design allows heat to circulate all the way around, ensuring that the batter rises gloriously, producing tall, proud popovers with crisp exteriors and beautifully hollow, airy interiors.

The Perfect Popover Tin

Now, after much testing (and many enthusiastic baking sessions), I have found the absolute champion of popover tins: the Chicago Metallic Professional 6-Cup Popover Pan with Armor-Glide Coating.

Deep, slightly flared cups—encouraging the batter to expand properly so that each popover reaches impressive heights.

Narrow bases—supporting that essential hollow structure inside, giving popovers their signature lightness.

Dark finish—which, I must say, is a game-changer. Darker pans absorb heat more efficiently, allowing the batter to set quickly, ensuring a better rise and the tallest, airiest popovers imaginable.

I compared this beauty to several others, assessing everything from ease of handling to how effortlessly the popovers released from the pan. And let me tell you—this one reigns supreme. The heat distribution is perfect, the release is flawless, and the final results? Absolute perfection.

Beyond Popovers – A Pan for Every Occasion.

Now, while popovers and Yorkshire puddings are, of course, the rightful kings of this tin, the true joy of a popover pan lies in its versatility. With a little creativity, you can use it for:

Miniature bread boules—perfectly crisp, individual bread loaves for a rustic touch.

Egg-based breakfast cups—eggs baked with cheese, herbs, and bacon, all in one delightful, grab-and-go portion.

Churro popovers—popover batter baked, then dusted in cinnamon sugar for a fusion of crispiness and sweetness.

Even deep-dish tarts—because sometimes, one simply must reinvent tradition.

A Final Thought

If you are still making popovers or Yorkshire puddings in a muffin tin, my dear friend, you are doing yourself a disservice. The Chicago Metallic Professional 6-Cup Popover Pan is the only way to achieve sky-high, beautifully structured, crisp-yet-tender perfection.

So, pour in your batter, resist the urge to peek as they bake, and watch as culinary alchemy unfolds before your eyes. Cheers!