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

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

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

SG$ 132.00 SG$ 80.00 Save: SG$ 52.00
SG$ 80.00 SG$ 132.00 You save: SG$ 52.00



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Delivery Time: 15-20 days
Delivery Time: 15-20 days

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  • 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
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Customer Reviews

Coating peels off onto your food! Do not buy!I purchased 2 of these pans in Nov 2015. I used them about 7 times and each time a bit more of the non stick coating peeled away onto the bottom and sides of my popovers. I have been very careful washing only with a sponge and regular liquid dish soap by hand, in the sink. According to Amazon I can no longer return them, even though it has been less than a year and they supposedly had a 25 year warranty. These were expensive pans and really should have held up much better. It is a shame because I was so very excited the first few uses because they made incredible tall, puffy popovers. 1No more stickingI've had two popover trays since the late 1970s. They are the identical design and claimed to be non-stick. However, from the moment I first used them, it was always a chore to get the popovers out without ruining them.I read a lot of reviews of this model, not only here on Amazon, but all over the Internet, and these seemed to get the highest review.I threw out the stickiest of my two old popover pans, and bought one of these. I made a batch of popovers, using the same recipe I've used for forty years and when I took them out of the oven, I held my breath and turned over the pan:All six simply fell out!!I've now used the pan several more times and, so far, I have had the identical experience.This is clearly a five-star product, and I highly recommend it. 5Don t buy these!! The nonstick finish baked into the popovers and peeled off the pan. Had to throw out the popovers and the pans!!! 1Beware of non-stick coating attached to popovers!This pan functioned well the most of the times it has been used. This weekend however, flakes of the non-stick coating started coming out of the pan on the popovers. While this was purchased late 2014, it has only been used 3 or 4 times a year. It appears that lifetime is about a dozen uses! 2I love theseThese make amazing popovers. When I make popovers I put 2 of these pans in the oven to make a dozen at a time. After experimenting with several recipes I have found that the following makes the best popovers (please not that the following recipe is for two pans):ingredients:2 cups all purpose flour1/2 tsp salt5 Large eggs2 Tblsp melted unsalted butter2 cups warm milk (I use 2% and I usually microwave it with the melted butter for 1.5 minutes)Mix ingredients together in a bowl with a whisk. Be sure to mix them together but don't over mix them and do not use a blender or food processor. Spray popover pans with Pam (or other nonstick spray) and add the filling, it should come up to about halfway in each cup. Put in an oven that is preheated to 425 degrees. After 20 minutes reduce heat to 350 degrees and cook for another 25 minutes. Remove from oven and pierce each popover at least once with a toothpick to release the steam. I usually remove mine from the popover pans, place on a cooling rack, and them pierce at least one additional hole in each to make sure that the steam can escape and they don't fall back down on themselves.My recipe is similar to many others out there, but it adds one additional egg than what would normally be used in a double batch and I think that that helps a lot. The cooking time is a little longer as a result and you may need to adjust the cooking time for your oven, but you won't be disappointed. The popovers come right out and they are perfect every time. 5It works like a charmIt works like a charm. First time making pop overs, but it was great. If i knew they had mini size, i would have totally ordered the mini size, just because it produces more.. but, i do not regret the quality at all. It sounds like the pan has to do a lot with the success of making the pop over right.. so, even though it was a little bit more than others, i thought it was worth investing. Easy to clean too! 5Quality cookware, great performance!I am supremely pleased with this heavyweight, professional-grade popover pan. I have made popovers with some success in muffin tins, but they are shallower and wider, and do not give the high crowns one normally expects in a popover. I followed the recipe in "Joy of Cooking" which claimed to make 9 popovers, and that's exactly what I got using a scant quarter-cup of batter in each cup. The popovers crowned beautifully, and the hollow centers begged for butter while they were still hot. The pan cleaned like a dream with nothing but a quick hand-wash. I would not call these "mini popovers" exactly, although they may be somewhat smaller than what some people expect. They make a decently sized pastry which would be perfect as creampuffs (and easier to make). 5Great panGreat pop over pan! Didn't realize it was a mini when I bought it, but they come out awesome regardless! Always get the pan hot before you add your batter, your popovers will really pop over! 5Simply the absolute BEST!I read reviews on many sites regarding popover pans and settled on this company. I have other popover pans from other companies that simply did not produce the quality popover I was looking for. Chicago Metallic has NAILED IT!! The popovers are consistently perfect in every way. The cost is in middle range and one would assume the more expensive the better the out come. Not in this case! I can highly recommend their popover pans and plan to purchase more in different sizes. 5GreatWe've had very good blueberry tea and popovers on two visits to the Jordan Pond House in Acadia National Park in Maine and I've wanted to make some myself..Got this on the recommendation of Cooks Illustrated/America's Test Kitchen. Have only used it once so far but it was great. I had four recipes to choose from: Cook's Illustrated, Cook's Country (elaborate), Baking with Julia and a Martha Stewart recipe I found online.The one from Baking with Julia had a discrepancy between the recipe on the video and the one in the book which put me off.Finally settled on Martha's as it was similar to the original Cook's illustrated and had clear instructions. Was a little leery of the instructions to preheat the pan since none of the other recipes said to and one even warned against it. However, it worked great. It looked towards the end of cooking like the were getting a little too brown, but, again, it was fine.About the only drawback is that you can only make six at a time. But, as my wife pointed out, we do have two ovens :) 5
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