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Nordic Ware Grand Popover Pan

  • Nordic Ware Grand Popover Pan
  • Nordic Ware Grand Popover Pan
  • Nordic Ware Grand Popover Pan
  • Nordic Ware Grand Popover Pan
  • Nordic Ware Grand Popover Pan
  • Nordic Ware Grand Popover Pan
  • Nordic Ware Grand Popover Pan
  • Nordic Ware Grand Popover Pan

Nordic Ware Grand Popover Pan

SG$ 188.00 SG$ 113.00 Save: SG$ 75.00
SG$ 113.00 SG$ 188.00 You save: SG$ 75.00



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

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  • Bake mouth watering popovers and over-sized muffins.
  • Heavy cast aluminum for even heating and exceptional durability
  • Nonstick coating for easy food release and cleanup
  • Hand wash with mild detergent
  • Made in the USA
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Customer Reviews

Great! Have tried three different types of pop over pans. This one is the best I have tried thus far. They heat evenly and the non stick coating hasn't chipped off yet (happened on cheaper pans after 3 uses). I highly recommend this pan. 5Perfect pan I dare anyone to complain about this pan (I'm sure I'll regret that)! (And don't think you can get away without a little butter/oil before baking). Almost no effort to clean and great quality! 5Mini-Yorkshire Puddings! OK, this totally worked great for mini-Yorkshire Puddings (which is a beef/salt and pepper flavored popover that actually contains no pudding). (Popovers have butter, these don't) This is a traditional bread to serve with beef (like a prime rib roast).I tested several pours into this pan and found that 20 ml of batter (1 tablespoon plus one teaspoon) was perfect for a Yorkshire Pudding. Grease with beef tallow if you want, but when I got cooking (I needed 60 of these things) I just used spray oil (Pam). I live in the US, but still weigh my ingredients for accuracy. Many say you have to preheat the pan and pour the batter into sizzling oil in the bottom of the cup. Pretty much unnecessary with this pan. Here is the recipe I used:INGREDIENTS:280g flour8 large eggs416g Milk,1% or 2%SaltBlack pepperSpray OilMETHOD1. Heat oven to 400F. Spray the mini popover pan with spray oil.2. To make the batter, dump the plain flour into a bowl and beat in the eggs until smooth (hand whisk works fine). Gradually add the milk and carry on beating until the lumps are gone from the mix. Season with salt and pepper. Chill the batter for 10 minutes and refrigerate between pouring/baking cycles. .3. Pour the 20 ml of the batter into each well. Place the popover pan in the oven and leave undisturbed for 20-22 mins until the puddings have puffed up and browned.4. Remove from the oven and turn them out onto a cooling rack and repeat till you have used up all the batter. 5Great quality product I bought this pan for my wife and she loves it! Great quality product. The only issue is she is baking too many popovers and I am eating too many of them?! 5Nom-stick feature really works. Used this pan to make individual Yorkshire Puddings. Put about a teaspoon of Canola oil in the bottom of each cup then put the pan into a 425 degree oven for a few minutes to preheat prior to adding chilled batter. Turned out perfectly and released from the pan easily. Going to try popovers next. 5A definite must-have for beautifully-risen popovers!! I love everything about this pan: heavy/durable, non-stick/easy to clean, high quality, and even, consistent popovers everytime!! I own several Nordic Ware bakeware and they are all of very high quality. For this popover pan, I use a softened butter to lightly grease the pan instead of the spray. The popovers are always consistently beautiful and delicious. I just turn the pan upside-down soon as I take it out of oven, and all of the popovers just slide right out. My favorite popover recipe is the one from King Arthur s. 5These are great. I forgot how tasty popovers are until I ... These are great. I forgot how tasty popovers are until I visited a Steak House recently. I searched the web for recipes and my first attempt was in regular muffin pans -- I am no chef. They were good but they did not look like the ones in the restaurant. I found these and they are wonderful. Easy cleanup -- I can be messy -- and very well constructed. The Good Housekeeping recipe makes exactly 6 popovers and combined with a little maple flavored butter and you have a great addition to your meal. I even considered cutting off the tops and filling them with tuna salad. 5Go For the Grand BUY THE GRAND, NOT THE PETITEI bought the Petite Popover Pan from Nordic Ware three times and had to return it three times for various flaws, always in one corner cavity in the pan. This happened twice with those sold at Williams-Sonoma (discolorations in their non-stick finish exclusive "Goldtone" coating), and once with one sold here on Amazon (same flaw area, this time a rough spot in the bottom of the cavity). So I gave up on the smaller popovers version.I'm happy to report the Grand version was flawless on my first try buying one (and using, and cleaning it).For those of you reporting you have issues with the popovers releasing from this pan, the problem may be your recipe, or may be that you didn't read the use and care instructions printed on the back side of the cardboard sleeve that your pan was shipped in. See below where I've reprinted them for you. (I also noticed when washing this pan out that the cavities are so deep and large that when filling all six with soapy water and simply rubbing with the soft side of a soapy kitchen sponge, they cleaned up fine but it was easy to miss actually rinsing out all the soap bubbles for all six cavities. That may also be a factor in why some people's pans don't release easily after a time.BAK-KLENE ZT NONSTICK BAKING SPRAYI wonder if those who have sticking issues actually read the care and use label that comes on the cardboard sleeve these pans are shipped in (regardless of which version). I've reprinted what's on the sleeve that comes with the pan below. Note that Nordic Ware says NOT to use cooking sprays like Pam. If using a cooking spray, they recommend one that has flour in it, like Bak-Klene ZT Nonstick Baking Spray that's sold at Williams-Sonoma or in a three-pack here on Amazon. It's used by professionals, and it lasts forever for a home cook. It also performs beautifully. Per Nordic Ware, do not use Pam (or similar) on these pans. You might want to copy the following and make note of it. Text in brackets is information I added.PROPER USE AND CARE FOR NORDIC WARE BAKEWAREA few simple hints for turning out perfect cakes and preserving your pan so it becomes a family heirloom.1. Before initial use and after subsequent uses, hand wash with warm, soapy water. Extended soaking is not recommended.2. Dishwasher use is not recommended, as it may shorten the life of the nonstick coating on your pan.3. Before each use, brush with butter or shortening and dust with flour or cocoa to coat. Baking spray containing flour [such as Bak-Klene ZT Nonstick Baking Spray available from Williams-Sonoma or Amazon] may also be used. Do not use regular cooking spray [such as Pam].4. Mixes and recipes may vary. Fill the pan no more than full to avoid overflow.5. Metal utensils, scouring pads, and abrasive cleaners should not be used on nonstick surfaces.BEST POPOVERS RECIPE:I've tried several recipes for popovers in recent weeks and hands down the best is the popovers recipe in Marion Cunningham's book, Learning to Cook by Marion Cunningham (page 243). If you watched Baking with Julia on PBS in the 1990s, that was Marion Cunningham who demonstrated popovers. Note that the recipe she used on air is the recipe from her own book, Learning to Cook. The recipe in the Baking with Julia companion book to the series does not match the recipe made on air. In my experience, Marion Cunningham's final popovers recipe (she had a few over the years) is the very best. My popovers rose high and were more structurally sound and with a better texture than other recipes.Marion Cunningham is also the reason we even have popover pans today. She had blindly followed James Beard's instruction to start with a cold oven when she revamped the Fannie Farmer Cookbook, and later learned that while that might work with Beard's vintage heavy popover cups he demonstrated with, she didn't have real success with popovers until, via trial and error, she learned the real secret to success with popovers was that hot air had to be free to pass around the cavities holding the batter. After this came out in her newspaper column about popovers, manufacturers started making dedicated popover pans, but Marion Cunningham made hers in Pyrex bowls that held about 3/4 cup and spaced them far apart from each other on a baking sheet so the hot air could circulate and help the popovers to rise to their fullest. If making in a muffin tin, she advised filling only the outside cavities and leaving the middle ones empty (again, so that hot air could flow freely around the batter in each).This is essentially Marion Cunningham's recipe, but made easy the way I do it. The batter produced is the perfect amount to fill the Grand (6-cavities) version of these two popover pans from Nordic Ware.POPOVERSAdapted from Learning to Cook by Marion Cunningham, page 243Yield: Makes 6 large popovers or about 12 petite popovers1 cups milk1 teaspoon salt3 eggs1 cups all-purpose white flour3 tablespoons melted butterBak-Klene ZT Nonstick Baking Spray (for greasing/flouring the pan in one step)1. Preheat the oven to 425 F.2. Melt the butter in a small saucepan.3. Spray the cavities in the popover pan generously with Bak-Klene ZT Nonstick Baking Spray. (Or grease with butter or shortening and then lightly flour so all the cavities' surfaces are covered, then tap out any extra flour into the sink and proceed.)4. Add all the ingredients to a blender and mix to combine throughly. Use a rubber spatula to scrape the sides once if needed to release any stuck on flour, then mix for a few seconds more.5. Fill the cavities of the popover pan about 2/3 full. (Use a tea spoon, if needed, to steal from any over-full ones and add a little to any under-filled ones.)6. Bake for 25 minutes and don't open the oven door until the 25 minutes has elapsed. (Note, if using the Petite Popover Pan or similar, the time may be less, so check at 20 minutes and then again every 1 minute if needed until golden brown.)7. After 25 minutes, open the door. If golden brown and well risen, they are done.8. Remove from the oven and (with the popovers still in the pan), immediately pierce each popover in the center of the top to release steam (I use a shish kebab skewer, but the point of a paring knife will do). This helps the steamy interior that created the rise to release that steam and dry out rather than getting mushy and deflating because of the moisture.9. Serve immediately, accompanied by butter, honey, preserves, apple butter, or whatever you like.FUTURE UPDATES:If I have any issues with this pan over time I'll update my review. Right now, as I write this, I'm so pleased with the superior results I had the first time out (see images), as well as the ease of cleanup, I'm planning to buy a second one. 5For Serious Popover Bakers! For those of you who are serious about your Popovers, you need this pan. Having made them in the past using a traditional muffin/cupcake pan with mixed results, I can tell you that this product is the one you need if you like popovers. They come out perfectly with a nice tight stem and huge puffy top. Perfect. Clean up is a breeze. Just wipe out with a soapy sponge. I attribute the improved performance to both the shape of the cup and the open structure which allows for airflow all around the cup... this allows for rapid, uniform heating during the high temp, initial baking period. Highly recommended. 5Not my first pan, will be my last! I have been eating popovers since I was a kid, so of course, I started making them as an adult. We had them pretty much every Sunday growing up and my Dad tinkered with a recipe until it was perfect and came out consistently every time.I have a an antique grimaldi pan as well as another type pan which I was getting less happy with as the non-stick surface was coming off with every use - something that did not feel safe to me. So I selected this pan. I was surprised at the price, but after reading the reviews, gave it a shot.My recipe (modified from the Dad recipe) was 425 oven to start, 1.25 cups milk, 1 cup white flour, .25 cup whole wheat flour, .5 tbsp salt, 3 large eggs. Mix all but eggs in a blender, then add eggs one at a time until well blended. Do not scrape blender. Spray cups then fill cups no more than .75 full. 425 for 20 minutes (may be less) then lower to 325 without opening oven for 15 minutes (may be less). When using whole wheat flour they don't pop as much but at least they are slightly more healthy!I did not pre-heat the pan and they popped fine and were cooked evenly. I am thrilled. I will be using this every cold weekend and finding other uses when I can.I did read comments about people commenting about defects in the product. When I got mine I noted that it was not perfectly smooth on the top. When I registered it I asked it this would impact the use and was assured that it would not. In fact, it did not. 5
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