For bakers seeking the perfect rise and golden-brown exterior, a dedicated popover pan is a game-changer. Unlike standard muffin tins, these pans feature deep, steep-sided wells designed to promote the dramatic “pop” and even baking that defines a great popover or Yorkshire pudding. The right pan ensures consistent heat distribution and proper air circulation, turning a simple batter into an impressive, airy treat.
With various materials and designs available, from classic cast aluminum to modern nonstick steel, choosing the best pan can be overwhelming. This roundup simplifies your search by highlighting ten excellent options, each with unique strengths to suit different baking styles and kitchen needs. Whether you prefer petite bites or grand, show-stopping popovers, you’ll find a reliable performer here.
Our Top Picks for Popover Pans
- Nordic Ware Cast Aluminum Petite Popover Pan
- Fox Run Muffin and Cupcake Pan, Stainless Steel
- USA Pans 6-Well Popover Pan
- Wilton Giant Cupcake Pan, 6-Cup
- CHEFMADE Popover Cake Pan, Non-Stick
- All-Clad Pro-Release Nonstick Muffin Pan
- Chicago Metallic 6-Cup Popover Pan
- Lodge Cast Iron Mini Muffin Pan
- Grand Popover Pan
- USA Pan Bakeware Nonstick Popover Pan
Nordic Ware Cast Aluminum Petite Popover Pan
This pan from Nordic Ware offers a charming, bite-sized take on the classic popover. Its cast aluminum construction is renowned for superior, even heating, which is crucial for the consistent rise of small pastries. You get 12 petite cavities, perfect for creating elegant, portion-controlled popovers ideal for brunch spreads or appetizers.
The nonstick coating integrated into the design ensures your mini popovers release cleanly every time, making the baking process straightforward and cleanup simple. It’s a specialized tool that brings professional results to your home kitchen, especially if you enjoy serving dainty, well-formed baked goods.
Fox Run Muffin and Cupcake Pan
Constructed from durable stainless steel, this Fox Run pan is a versatile and resilient choice for various baking projects. Its stain, scratch, and rust-resistant surface promises longevity and reliable performance without warping or corrosion. The lightweight yet sturdy build makes it easy to handle and store.
While not a dedicated popover pan, its 12 standard cups are excellent for muffins, cupcakes, and can be used for popovers in a pinch. The sleek material is generally easy to clean, supporting its role as a dependable, all-purpose baking pan ready for frequent use.
USA Pans 6-Well Popover Pan
This commercial-grade pan from USA Pans is built for serious bakers. Made from heavy-gauge aluminized steel with a fluted surface, it offers exceptional strength and promotes optimal air circulation around each well. This design is key for achieving the high, steady rise that defines a perfect popover.
The deep wells are coated with a reliable nonstick surface, ensuring easy food release and straightforward cleanup. Its robust construction provides even heat distribution, making it a professional-quality tool that consistently delivers excellent baking results for popovers and Yorkshire puddings.
Wilton Giant Cupcake Pan
For bakers interested in large-format treats, this Wilton pan creates impressive jumbo-sized items. Its durable steel construction is engineered to spread heat evenly and resist warping, which is important for baking larger volumes of batter consistently. The large handles provide a secure grip, even with oven mitts.
The pan features a durable non-stick and scratch-resistant coating, allowing your giant cupcakes, muffins, or even shaped cakes to release without sticking. It’s a specialized pan for creating centerpiece desserts, though it can also be used for oversized popover-style creations.
CHEFMADE Popover Cake Pan
The CHEFMADE pan combines safety-focused materials with commercial-grade construction. It uses a food-grade silicone coating that is free of PTFE and PFOA, offering a nonstick surface without traditional Teflon. The pan is made from thickened carbon steel, which accelerates and evens out heat transfer for reliable baking.
Its design includes a strengthened edge to prevent warping and promote longevity. The excellent nonstick properties mean you can use less oil, and the easy-release surface also simplifies the cleaning process, making it a practical and health-conscious choice.
All-Clad Pro-Release Nonstick Muffin Pan
Part of a premium bakeware line, this All-Clad pan is designed for precision and durability. The warp-resistant, heavy-gauge aluminized steel conducts heat uniformly, which is essential for perfectly even baking across all 12 cups. Its ceramic-reinforced nonstick coating is designed to resist scratches and staining over time.
Thoughtful design elements include generously sized handles for safe handling with oven mitts and rounded corners with a lighter-colored coating to help prevent over-browning. It represents a high-quality, multi-purpose muffin pan that brings professional performance to standard cupcakes and muffins.
Chicago Metallic 6-Cup Popover Pan
This heavyweight pan from Chicago Metallic is built specifically for popover success. The aluminized steel construction ensures superior heat distribution, while the deep, tapered cups are engineered to promote even baking and proper air circulation for the characteristic high rise.
It’s a versatile pan, equally suited for traditional popovers, Yorkshire puddings, and standard muffins. The premium silicone-based non-stick coating guarantees easy food release and effortless cleanup, and it’s oven-safe up to 450°F, accommodating most baking recipes.
Lodge Cast Iron Mini Muffin Pan
Lodge’s pre-seasoned cast iron pan offers unparalleled heat retention and even heating, which is ideal for creating perfectly baked mini cornbreads or muffins. Cast iron’s natural properties provide slow, consistent heat, leading to excellent browning and texture.
The pan features six 2.5-inch-wide impressions and comes pre-seasoned with a vegetable-oil formula, making it ready to use immediately. It develops a better nonstick surface over time with proper care, and its extreme durability makes it a lifetime kitchen tool.
Grand Popover Pan
As the name suggests, this pan is designed for creating large, impressive popovers and oversized muffins. Its heavy cast aluminum construction ensures even heating, which is critical for the consistent expansion of a larger batter volume. This material is also known for exceptional durability.
The nonstick coating is a key feature, facilitating easy food release and simplifying cleanup after baking. It’s a specialized pan for those who want to make a statement with their baked goods, offering the classic performance of cast iron in a dedicated popover shape.
USA Pan Bakeware Nonstick Popover Pan
This 6-cup popover pan from USA Pan is crafted to meet the needs of dedicated bakers. It utilizes the brand’s signature commercial-grade construction, which typically includes heavy-gauge steel and a specialized nonstick coating known for durability and excellent release properties.
The design focuses on promoting even baking and proper air circulation, two factors essential for achieving the tall, airy structure of a perfect popover or Yorkshire pudding. It’s a reliable, purpose-built tool from a trusted bakeware brand, designed to perform consistently over many uses.
Buying Guide: What to Look For in a Popover Pan
I’ve learned that not all popover pans are created equal. If you want those impressive, sky-high popovers with a crisp exterior and a tender, airy interior, the pan is half the battle. The goal is even baking, and a few key features make all the difference. Here’s what I always check for when I’m looking for the best popover pans for even baking.
First, material is huge. I look for heavy-gauge, light-colored metal, usually aluminum. This is because it heats up quickly and evenly, which is non-negotiable for the initial blast of heat that makes popovers rise. Dark non-stick coatings can sometimes brown the exteriors too fast before the insides are done. If I go with non-stick, I prefer a lighter-colored ceramic or quality non-stick surface that promotes easy release without affecting browning. Cast iron is a classic choice—it retains heat incredibly well for a sturdy structure, but it’s heavier and requires seasoning.
The design of the cups is the next big thing. I want deep, steep-sided cups that are widely spaced. Deep cups support the vertical rise, and space between them allows for proper air circulation in my oven. This hot air moving around each cup is a secret weapon for even baking. Some pans have cups that are almost connected; these can lead to uneven browning and “muffin-top” popovers that bake into each other.
Finally, I consider stability and ease of use. A pan that feels flimsy or warps in the oven is a no-go. I check for a rigid construction that lies flat. A helpful feature is a rolled rim or a reinforced edge, which adds strength and makes the pan easier to handle, especially when it’s piping hot and full of batter. While not essential, some pans come with a drip tray or a non-drip rim, which is a nice bonus for containing any overflow and keeping my oven clean.
My personal rule? I avoid anything that feels too thin or cheap. Investing in a well-made pan designed specifically for the job is the real key to consistent, restaurant-quality results at home. It’s the foundation for everything else.
Frequently Asked Questions
Do I really need a special pan, or can I use a muffin tin?
You can use a standard muffin tin in a pinch, and I’ve done it myself. However, you won’t get the same dramatic, tall results. Muffin cups are too shallow and wide. A dedicated popover pan has those essential deep, narrow cups that force the batter to climb the sides as it bakes, creating the classic high-rising popover with the signature hollow center. For the best outcome, the right tool matters.
How do I prevent my popovers from sticking?
This is a common worry! Proper greasing is crucial. I use a generous amount of a fat with a high smoke point, like melted butter, vegetable oil, or even shortening. I make sure to grease not just the bottoms but all the way up the sides of each cup. If your pan is non-stick, you still need to grease it. Letting the batter rest for a bit before baking can also help with the structure and release.
Why aren’t my popovers rising high?
Several factors can lead to short popovers. The most common culprit is oven temperature. Your oven needs to be fully preheated—I even let my pan heat up in the oven for a few minutes before adding the batter for an extra kick. Using room-temperature eggs and milk (instead of cold) helps the batter come together smoothly and react faster to the heat. And finally, don’t open the oven door during the first 20-25 minutes of baking! The rush of cold air can make them collapse.
Can I make the batter ahead of time?
Yes, but with a specific method. I often mix my batter the night before and keep it covered in the refrigerator. The key is to not over-mix; a few lumps are perfectly fine. When I’m ready to bake, I give the chilled batter a very gentle stir and then let it sit on the counter for about 30 minutes to take the chill off before pouring it into the hot pan. This rest period actually improves the texture.
What’s the difference between a popover pan and a Yorkshire pudding tin?
They are essentially the same thing and used for virtually identical batters. The names are often used interchangeably. Traditionally, a Yorkshire pudding tin might have slightly shallower cups, but for all home baking purposes, a good popover pan is perfect for making Yorkshire puddings, and vice-versa. It’s all about finding one that promotes even baking for those puffy, golden results.
How do I clean and care for my popover pan?
Always check the manufacturer’s instructions first. For non-stick pans, I hand-wash with a soft sponge to preserve the coating. For seasoned cast iron or carbon steel, I clean with hot water and a stiff brush (no soap for cast iron), dry it thoroughly, and apply a thin layer of oil. For stainless steel or aluminum, a good soak usually does the trick. Avoiding abrasive scrubbers is a good rule for any type to keep it in top shape for years of use.