Chicago Metallic 26121 Professional 12-Cup Non-Stick Mini-Popover Pan, 16-Inch-by-10.75-Inch

4.7 4.7 out of 5 stars | 4,300 ratings

Price: 21.69

Last update: 12-23-2024


About this item

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 COATING FOR EASY RELEASE: Easy release, silicone based, non-stick coating for ease of baking and cleanup and is heat safe up to 450 degrees F (232 degrees C).
MEASUREMENTS: This pan bakes 12 airy popovers; each cup measures 2.25 inches by 2 inches; the total pan measures 16 inches by 10.8 inches by 2.3 inches
DISHWASHER SAFE: This pan is dishwasher safe, however hand-washing is recommended to extend the product life. Heavy duty construction

Product information


Top reviews from the United States

  • Charlie in NW
    5.0 out of 5 stars This is a great buy, however, check out the Bellmain competitor product before you buy.
    Reviewed in the United States on June 13, 2016
    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.
    Customer image
    Charlie in NW
    5.0 out of 5 stars This is a great buy, however, check out the Bellmain competitor product before you buy.
    Reviewed in the United States on June 13, 2016
    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.
    Images in this review
    Customer image Customer image
  • Pessimist
    5.0 out of 5 stars Nice product, BUT
    Reviewed in the United States on May 29, 2015
    I like it but it was not as advertised. This purchase involved a wild ride that, to its credit, Amazon settled to my complete satisfaction.

    Based on the Amazon description, this was supposed to be a Chicago Metallic popover pan with a Silverstone (a proprietary product of DuPont, I believe) non-stick coating that presumably justified its $56 price. After many, many hours on the web and the phone, I believe the following to be true:

    1. There two or more companies that use the name "Chicago Metallic," "Bundy Chicago Metallic," "Chicago Metallic Gourmetware," and perhaps a few more variations and combinations of similar-sounding names. My pea-brain boggles!
    2. According to Customer Service at Chicago Metallic (at the address on the packaging) the manufacturer of this product does not and never has used a Silverstone-brand of non-stick coating.
    3. The packaging identifies this item as a Chicago-Metallic six-cup popover pan Model number 26562 which sports a non-stick coating of some sort, but which apparently bears no relation to "Silverstone." While this pan may have good non-stick characteristics in its own right, evidently it isn't what was claimed. Certainly it isn't what was implied in the description.
    4. This exact item is available for approximately $17 not only all over the web, but also in other places within the Amazon website itself. In other words, I could find no justification whatsoever for the $56 price, other than it seems to be a rather deceptive marketing ploy.
    5. Amazon offered me a full refund, but I refused saying that I would keep the item if they would only credit my account with the DIFFERENCE between the $56 price and about the realistic $17 widely-available price. This was accomplished and I am satisfied.

    I could be wrong, but these are my conclusions of several hours of research and phone calls to the best if my ability over two days.

    Why did I pay $56 for a $17 item? Because I thought I was going to get a product with a special "Silverstone" brand non-stick coating.

    I don't know what my item is actually coated with, but it has been very good so far. Non-stick is especially valuable in a popover pan. I have used mine three times now with excellent results. I coat the cups thoroughly with non-stick SPRAY or a stick of butter, pre-heat the pan (according to several recipes) prior to adding the batter) and otherwise follow one of the many online-recipes to the letter as to time and temperature. Not a single instance of sticking in three tries so far. I hand-wash the pan and dry it thoroughly prior to putting it away. So far not a hint of rust.

    Sorry to run on so long, but I hope this helps someone. What I believe I learned is that Amazon frequently offers exactly the same item at different prices, and the descriptions by the manufacturers and/or sellers are not always accurate -- to say the very least. I would like to see Amazon make better use of model numbers or other identifying information to avoid confusion. On the positive side, Amazon settled this issue to my complete satisfaction promptly and without hassle.
  • CR
    5.0 out of 5 stars Excellent popover pan - they always pop
    Reviewed in the United States on October 12, 2024
    For decades, we were diehard users of antique cast iron popover pans. The process was fraught: the oven had to be blistering hot for a long pre-heat, the pan had to be preheated to blistering, and then the popovers didn't always pop. ATK recommended this pan, so we decided to try it. Of course, our method had to change: this pan can't take temps higher than 400, and wouldn't survive that preheat step.

    Some internet research gave us the proper meethod for this pan. Our recipe (1-1/2 c mik, 1-1/2 c flour, 3 TB butter, 3 lg eggs, + salt and sugar) fills all 12 cups. We've found that heating the milk, melting the butter into it, blending the eggs and flour into that, letting the batter "rest" for 1-1/2 to 2 hrs, pouring the batter into the cups, setting in a cold oven set at 400 degrees F, baking for 40 mins + 5 mins in the turned off oven after piercing, yields perfect popovers. This pan heats up readily and the popovers start rising almost immediately.
    Customer image
    CR
    5.0 out of 5 stars Excellent popover pan - they always pop
    Reviewed in the United States on October 12, 2024
    For decades, we were diehard users of antique cast iron popover pans. The process was fraught: the oven had to be blistering hot for a long pre-heat, the pan had to be preheated to blistering, and then the popovers didn't always pop. ATK recommended this pan, so we decided to try it. Of course, our method had to change: this pan can't take temps higher than 400, and wouldn't survive that preheat step.

    Some internet research gave us the proper meethod for this pan. Our recipe (1-1/2 c mik, 1-1/2 c flour, 3 TB butter, 3 lg eggs, + salt and sugar) fills all 12 cups. We've found that heating the milk, melting the butter into it, blending the eggs and flour into that, letting the batter "rest" for 1-1/2 to 2 hrs, pouring the batter into the cups, setting in a cold oven set at 400 degrees F, baking for 40 mins + 5 mins in the turned off oven after piercing, yields perfect popovers. This pan heats up readily and the popovers start rising almost immediately.
    Images in this review
    Customer image

    • Best Sellers in

     
     

    Bellemain 3 Cup Flour Sifter for Baking Fine Mesh Rotary Hand Crank with Loop Agitator for Quick Sifting, Flour Sifter Stainl

    4.6 4.6 out of 5 stars 11859
    17.99
     
     

    Pyrex Deep 5.2-Qt (9"x13") 2-in-1 Glass Baking Dish with Glass Lid, Extra Large Rectangular Baking Pan For Casserole & Lasagn

    4.7 4.7 out of 5 stars 6572
    33
     
     

    DOWAN Ramekins 4 oz Oven Safe for Creme Brulee Souffle, Porcelain Custard Cups Ramiken for Baking, Classic Style Ramekins Bow

    4.8 4.8 out of 5 stars 14666
    13.98
     
     

    Chicago Metallic 26562 Professional 6-Cup Popover Pan

    4.7 4.7 out of 5 stars 4300
    16.95
     
     

    Farberware Bakeware Nonstick Steel Roaster with Flat Rack, 11-Inch x 15-Inch, Gray

    4.6 4.6 out of 5 stars 7418
    29.99
     
     

    DOWAN Casserole Dish, 9x13 Ceramic Baking Dish, Large Lasagna Pan Deep for Oven, 4.2 Quarts Baking Pan with Handles, Oven Saf

    4.8 4.8 out of 5 stars 2894
    29.99
     
     

    Anchor Hocking Batter Bowl, 2 Quart Glass Mixing Bowl with Red Lid

    4.7 4.7 out of 5 stars 3022
    27.99
     
     

    365 by Whole Foods Market, Food Coloring, 1.2 Fl Oz

    4.4 4.4 out of 5 stars 1543
    7.69