This post contains affiliate links. We may earn a small commission when you buy through our links — at no extra cost to you.
A popover rises on steam and nerve. You pour cold batter into a ripping-hot pan and it either balloons into a hollow, custardy shell or slumps into a muffin, and the pan is doing more of that work than the recipe is. Deep, separated wells, a gauge heavy enough to hold heat through that first blast, and a nonstick surface that lets go of a fragile shell — that’s the difference between a popover pan and something that just holds batter.
I baked popovers in a muffin tin for years before I understood that, and the thrift wasn’t worth the sticking. Over the past six months my team and I baked in 12 popover pans, from standard six-cup models to individual molds, and the gaps showed up in the height of the crown, how cleanly each popover released, and how much scrubbing the wells needed afterward.
The thing I’d weigh hardest is construction. Thin, stamped pans flex at 450 degrees and start shedding coating within a season, so a slightly heavier pan is money well spent. The picks below are the ones I kept reaching for.
Best for Everyday Popovers
Epica Bellemain Popover Pan
Key Features
- Cups: 6
- Material: Carbon steel
- Oven safe: 450 °F
- Cup dimensions: 3-inch diameter, 2.25-inch depth
- Price: Midrange
A popover should look like a little chimney, not a muffin with a dome. The Bellemain’s 3-inch-wide, 2.25-inch-deep vertical cups give the batter a straight wall to climb, and that shape is the first reason it is our top pick. The six cups are spaced far enough apart that heat moves around each one, so the batch browns evenly instead of steaming in a crowded tin.
The carbon-steel body feels substantial without being clumsy, and the nonstick coating does the job you want: popovers release with a gentle tip of the pan. We also appreciate that Epica rates the pan to 450 °F, which covers the high-heat start most popover recipes call for, and that it is dishwasher safe for the nights you do not want to hand wash. A quick hand wash will still be gentler on the coating over time.
What makes it the best default is the balance. It is not the cheapest traditional pan here, but it gives you deep cups, steady heat, and easy release without the hand-wash fuss of the Nordic Ware. The one practical trade-off is storage: a six-cup pan this long needs a dedicated spot in the cabinet. Measure your shelf before you buy if your bakeware space is tight.
Pros
- Deep vertical cups encourage a tall rise
- Nonstick release keeps cleanup simple
- Dishwasher-safe for busy kitchens
- Sturdy carbon-steel body
Cons
- Long pan needs dedicated cabinet space
Buy the Bellemain for the most reliable all-around path to tall, easy-release popovers, plus dishwasher-safe cleanup that makes repeat batches easier.
Best for Classic Tall Popovers
Chicago Metallic 6 Cup Popover Pan
Key Features
- Cups: 6
- Material: Aluminized steel
- Oven safe: 450 °F / 232 °C
- Cup dimensions: 2.75 x 2.25 inches
- Price: Midrange
The Chicago Metallic pan is built around six deep, well-separated cups, and that spacing is the thing we noticed first. Hot air can move between the wells instead of getting trapped, which helps the tops brown and the sides set before the centers overcook. The cups measure 2.75 by 2.25 inches, so they make a broad, classic popover rather than a dainty one.
The aluminized-steel body heats evenly and has a solid, commercial-kitchen feel. The nonstick surface releases cleanly when the pan is properly greased, and the pan is rated to 450 °F. We like it for anyone who wants the traditional tall shape and does not mind a pan that asks for a little care. Hand washing is the safer habit here, even though the pan is dishwasher safe.
The finish is the compromise. Repeated use can leave the nonstick coating peeling, and once that starts, release gets less reliable. That does not change how well the pan bakes on day one, but it does mean you should skip metal utensils and avoid stacking it against other pans. A 25-year warranty is the backstop, but it does not stop the finish from wearing. The pan is 15.5 inches long, so check your cabinet before it arrives.
Pros
- Deep, separated wells improve airflow
- Heavy aluminized steel heats evenly
- Nonstick release when greased
- 25-year warranty
Cons
- Nonstick finish can peel over time
Choose the Chicago Metallic for classic, broad-topped popovers and even airflow between deep cups, provided you will hand wash it and treat the coating gently.
Best for Oversized Popovers
Nordic Ware Grand Popover Pan
Key Features
- Cups: 6
- Capacity: 1 liter
- Material: Cast aluminum
- Oven safe: 400 °F
- Price: Premium
Pick up the Nordic Ware Grand and the first thing you notice is the weight. It is cast aluminum, not stamped steel, and that mass is the reason it is our premium pick: it holds heat and keeps the cups hot when the batter goes in, which is exactly what you want for a dramatic rise. The six cups are larger than standard, so the popovers come out oversized and dinner-party impressive.
The pan measures 14.3 by 8.4 by 2.6 inches and holds about a liter across its cups. The nonstick coating releases well when the pan is seasoned with fat and flour or baking spray, and the pan has a 10-year warranty. We also like that it is made in the USA. It is not a pan for high-heat improvisers, though: Nordic Ware rates it to 400 °F, lower than the 450 °F ceiling on several others here.
Hand washing is required, and the coating can be inconsistent from one batch to the next, so treat it gently and do not rely on it as your only release strategy. Those are real trade-offs, but they buy you the heaviest, best heat-holding pan in this group and the biggest popovers. The weight is the point: it sits steady on the rack and does not flex when you slide it in.
Pros
- Heavy cast aluminum holds heat
- Grand cups make oversized popovers
- 10-year warranty
- Made in the USA
Cons
- Hand wash only
- 400 °F max limits high-heat recipes
Buy the Nordic Ware Grand for the heaviest heat retention and the biggest popovers here, as long as you will hand wash it and stay within its 400 °F limit.
Best for Budget Traditional Pan
Fox Run Non-Stick Popover Pan
Key Features
- Cups: 6
- Material: Carbon steel
- Oven safe: 446 °F
- Pan dimensions: 15 x 9 x 2 inches
- Price: Budget
The Fox Run is the least expensive traditional six-cup pan here, and it does not feel like a compromise in the hand. The carbon-steel body has a reassuring weight, and the six steep wells are shaped to give popovers a crisp side and a puffed top. If you want the classic pan experience without spending much, this is the one that makes the budget case.
The pan measures 15 by 9 by 2 inches and is rated to 446 °F, so it handles a hot oven start. The nonstick coating releases cleanly with a little fat, and the pan is dishwasher safe on the top rack. We still hand washed ours most of the time because that is the habit that keeps a nonstick finish alive longer. The steep wells are the part we appreciate most: they give the batter a wall to climb instead of a shallow muffin slope.
Coating wear is the caveat. Repeated use can leave the finish flaking, and once the nonstick starts to go, popovers need more greasing and more coaxing. Just skip metal utensils and avoid nesting it under heavier pans.
Pros
- Lowest-cost traditional pan here
- Steep wells support a tall rise
- Dishwasher safe on the top rack
- Carbon steel heats evenly
Cons
- Nonstick finish can flake with use
Buy the Fox Run if you want a budget traditional pan that still delivers steep cups and dishwasher-safe cleanup, and you accept that the coating may wear.
Best for Dishwasher-Safe Cleanup
Cuisinart 6 Cup Popover Pan
Key Features
- Cups: 6
- Material: Heavy-gauge steel
- Warranty: Limited lifetime
- Oven safe: 450 °F
- Price: Midrange
Cuisinart’s popover pan is the one we point to when cleanup matters as much as the bake. It is dishwasher safe, the nonstick coats both the interior and exterior, and it carries a limited lifetime warranty. Those are practical advantages you notice after the popovers are gone, not just on the product page.
The heavy-gauge steel body and tapered cups are designed to keep air moving around the batter, and the six cups are a standard size. The pan is rated to 450 °F, so it fits the usual high-heat start. We found the release surface straightforward with a little fat, and a quick hand wash keeps the nonstick feeling new. It is a sensible pan for someone who wants one less thing to scrub.
What keeps it in the also-consider slot is that it does not have a standout shape advantage over the Chicago or Fox Run; its appeal is the warranty and the easy-care finish. The tapered cups are designed to send heat up the sides, but the cup depth is not spelled out as precisely as the Bellemain’s. If a tall, straight-sided chimney is the goal, the Epica is the more certain choice.
Pros
- Dishwasher-safe interior and exterior
- Limited lifetime warranty
- Tapered cups promote air circulation
- Heavy-gauge steel for even heating
Cons
Choose the Cuisinart for dishwasher-safe cleanup and a limited lifetime warranty in a conventional six-cup pan, with easy release and a coated exterior.
Best for Small Batches
Proshopping 6-Pack Popover Molds
Key Features
- Pieces: 6
- Material: Aluminum
- Mold size: 3.34-inch diameter, 2-inch depth
- Oven safe: 446 °F
- Price: Budget
These are not a traditional popover pan. They are six separate aluminum molds, each about 3.34 inches across and 2 inches deep, which means you can bake two popovers for breakfast without heating a whole six-cup pan. That flexibility is the reason they are in this guide: they solve the small-batch problem that a standard pan cannot.
The hard-anodized coating is designed for even heat and easy release, but Proshopping is clear that it is not a nonstick coating. You will need to grease each mold well, and hand washing with a soft sponge is required. We appreciate the honesty in that labeling, even if it means a little more work. The aluminum heats quickly, and the individual molds are easy to move around a smaller oven.
For Yorkshire pudding or a scattering of popovers alongside a roast, the molds give you portion control and do not commit you to a full batch. The trade-off is fuss: more pieces to grease, more pieces to wash, and no nonstick safety net. As a primary pan, most bakers will be happier with a traditional six-cup pan.
Pros
- Bake only as many popovers as you need
- Separate molds fit small ovens
- Aluminum heats quickly
- Works for Yorkshire pudding
Cons
- Not nonstick; requires thorough greasing
- Hand wash only
Buy the Proshopping molds for small batches and portion control, provided you will grease them well and hand wash every piece.
How We Baked Through a Dozen Popover Pans
To build the shortlist, I read through owner reviews for every popover pan that came up again and again, then narrowed by cup count, well depth, gauge, coating, and price so the group ran from budget stamped steel to buy-it-once cast pans. We landed on 12 pans, including several individual molds, and baked in all of them for six months.
Every batch started the same way: pan into a 450-degree oven, batter rested, wells filled to the same depth, timer set. We measured how tall each popover climbed and cut one open to check for a hollow center and an underbaked middle. For release, we inverted each pan over a rack and noted whether the popovers dropped free or tore at the crown. We also weighed and measured each pan — footprint on a standard rack, well diameter and depth, whether a sheet pan could share the oven — since a pan that crowds the rack changes how evenly the batch bakes.
Cleanup was its own test. We soaked the cooled pans, went at the wells with a sponge, and rated how much crust had to be worked out of the corners, then ran a few through the dishwasher to see what the coating did. Because these pans live at high heat, durability was the real filter: each one went through at least eight bakes, and we watched for warping across the well seams, flaking at the rim, and whether the nonstick still felt slick on bake twenty. The pans that survived were heavier and deeper; the ones that didn’t flexed under a thumb pressed into a well.
How to Choose a Popover Pan
The right pan removes two common popover failures: shallow cups that turn the batter into muffins and a surface that grips the crust. Everything else is a trade-off between heat, care, and storage.
Start With Cup Depth and Shape
A popover needs a deep, straight-sided well so the batter can climb and set into that hollow, custardy center. A standard muffin tin is too shallow and too sloped; the batter spreads and browns before it can rise. Look for a dedicated pan with cups at least 2 inches deep and walls that go up rather than flare out. The Bellemain’s 2.25-inch vertical cups and the Chicago Metallic’s 2.25-inch wells are the shapes we trust for a tall chimney. The same design is often sold as a Yorkshire pudding pan, and the deep wells suit that batter too. If the cup is wide and shallow, you’re baking a muffin with a fancy name.
Match the Metal to Your Baking Style
Carbon steel and aluminized steel heat quickly and are the usual choice for traditional popover pans. Cast aluminum, like the Nordic Ware Grand, is heavier and holds heat longer, which helps when you open the oven or load a cold batch. The trade-off is weight and, often, a lower maximum temperature. Check the oven-safe rating before you commit to a 450 °F recipe; the Nordic Ware tops out at 400 °F, while the Bellemain and Chicago Metallic are rated to 450 °F. If you bake at high heat and want a lighter pan, carbon steel is the safer default.
Treat Nonstick as a Wear Item
Nonstick is what makes popovers release cleanly, but it is not permanent. Across this category, the finish is the most common long-term weak point: it can flake or lose release after repeated high-heat cycles. Hand washing, soft utensils, and avoiding stacked pans all help. If dishwasher-safe care matters more than maximum coating life, the Bellemain, Fox Run, and Cuisinart are the easier pans to live with; the Nordic Ware is hand wash only. Either way, grease the cups even when the pan says nonstick, especially at the rims.
Size the Pan to Your Oven and Batch
Most traditional popover pans are six-cup affairs, roughly 14 to 16 inches long, so they need a full-size oven rack and a cabinet spot that can take the length. Measure both before buying. If you usually make two or three popovers, or your oven runs small, six separate molds like the Proshopping set give you portion control without heating a whole pan. A six-cup pan is still the better primary choice for a family batch; the individual molds are a supplement, not a replacement.
Frequently Asked Questions
Do I need to preheat a popover pan?
Yes, and with fat in the cups. Put the pan in the oven with a teaspoon of butter, beef drippings, or oil in each cup and heat it at the recipe’s temperature, within the pan’s limit, until the fat shimmers, usually about five minutes. Then pour the batter into the hot cups and close the door. A cold pan gives the batter time to spread and set before it climbs.
Why do my popovers collapse?
Usually because the oven door opened too early or the popovers came out underbaked. Keep the door closed for the first 20 minutes, then check through the window. Bake until the sides are deep golden and firm; a pale popover will deflate as it cools. If you’re baking a second batch, let the oven recover its heat before you load the pan.
How full should I fill the cups?
Aim for about two-thirds full. That leaves room for the batter to climb without overflowing into the gaps between cups, which makes a mess and can cause uneven browning. If your batter is thin, fill closer to halfway; if it is a thicker Yorkshire-style batter, two-thirds is still the safe ceiling.
Can I bake muffins in a popover pan?
Yes, but expect a different shape. The cups are deeper and straighter than a muffin tin, so fill them about half full and start checking a few minutes earlier than your muffin recipe says. The pan’s main job is popovers; muffins are a useful second act, not the reason to buy one.
Final Verdict
The Epica Bellemain is the popover pan we recommend first. Its deep cups, steady carbon-steel heat, and reliable release make tall popovers feel repeatable, and the dishwasher-safe cleanup means you are not babying it after every batch.
If you want the heaviest pan and the biggest popovers, the Nordic Ware Grand is the premium alternative; if the budget is tighter, the Fox Run is the traditional pan to consider. Each asks for a different compromise: the Nordic is hand-wash only, while the Fox Run is the one where finish wear is the trade-off.