I use this for muffins. Seems to work just fine. I love the shape of them. The pan is heavy duty and made well.

Bought to make popovers for my Grandma, and she loved them.

Need to find cushions and will always check here first

Love this

Using a recipe from King Arthur Flour, 2-1/2 ounces of batter per cup made 12 of the most delightful popovers with the thinnest, crispiest, exterior and virtually nothing inside except the slightly moist popover waiting to be slathered with jam. Use this recipe for perfect popovers every time: 4 eggs at room temperature (a key step!!) 1-1/2 cups milk, lukewarm (also a key step!! whole, reduced fat, skim -- makes no difference except calories) 1/2 to 3/4 teaspoon non-iodized salt (kosher, sea, himalayan) 1-1/2 cups all-purpose flour (10-12% protein) 3 tablespoons unsalted ("sweet") butter, melted Heat oven to 450-F (be sure your oven is calibrated for 450-F) With a wire whisk, beat eggs, milk, salt until completely combined Add flour all at once and continue beating until you have a smooth, thin batter (about the consistency of crepes/blintzes batter) Add butter and combine thoroughly Lightly spray popover cups with a pan release Ladle 2-1/2 cups batter into each popover cup Bake in lower third of oven at 450-F for 20 minutes. **Without opening oven door**, reduce temperature to 350-F for 15-20 minutes. Popovers are done when they have your desired golden color. NOTE: The high temperature is critical to creating the steam that causes the "pop". Batter with only 3 eggs (most common recipes) results in disappointing popovers. (( Convection oven fans can cause poor results -- do no bake with fan on! ))