It's a pan for making popovers.

Popovers!!!!!!!!
!!!!
!!!
Sorry, I love popovers. So does Alton Brown. Dedicated an entire episode to them.

popovers! yum.

Yes, definitely for popovers!

Popovers! I'm jealous.

Tyler Florence also has a fantastic popover recipe on his site. FYI since the popover pan has been identified :)

I wish I had one!

Definitely popovers! Keep it!!

Obviously, popovers...but can also be used for what the English call Yorkshire pudding. That is indeed a lucky find!

How funny...I happened to see these at Bed Bath & Beyond yesterday!

Look up the Neiman Marcus Pop-over recipie online with Strawberry butter. I've made them and they are simple and heavenly

It can also be used to make Thomas Keller's Bouchons. Mmmmmmmm

http://www.seriouseats.com/recipes/2006/04/chocolate-bouchon-recipe.html

mmm popovers.

@deebasc, I haven't even read the recipe yet but I'm willing to bet I need to make these.

isn't popover and yorkshire pudding the exact same thing?

@Melle

Yorkshires are considerably less eggy.

I use it for individual yorkshire puddings

Besides the obvious, that pan can be used perfectly for waterbathing

This is so timely. We were just in Bar Harbor, ME where the Jordan Pond House is famous for their popovers. (You might have heard about them this summer when the Obamas visited.)

I found this recipe for you: http://www.tastebook.com/recipes/1398289-Jordan-s-Pond-House-Popovers

I might have to pick up a pan for myself so I can make them too! :)

I use a popover pan to make individual chocolate lava cakes.

I make turkey meatloaf in mine. Doesn't dry out the way a traditional loaf pan does, and easier to serve single portions.

@radleyas - I think the only difference between yorkshire pudding and a popover is that the yorkshire uses pan drippings instead of oil. They ones I've had were always plenty eggy.
I have a more traditional cast iron popover pan and have wondered how the new aluminum ones compare. But I've poured popover batter in everything from custard cups, pyrex pans and my cast iron skillet (that one actually worked really well!)

Oddly enough, I actually knew what this pan was for. One week ago, I wouldn't have but I bought a popover pan at a household sale last Friday. :) Mine is ceramic and I'm glad to see some recipes, HACB.

i love popovers and i have a pan like this one. my mom used to make them for us to eat with soup. if you do decide to make them, make sure you serve and eat them immediately! because they fall within a minute or two. they're still good, but worth having them when they're still all puffy.

@ Tiamat_the_Red, they are amazing! I use Valrhona cocoa powder and Callebaut chocolate (allegedly what Bouchon Bakery uses). Now I'm craving them....

Get a copy of Mike Ruhlman's Ratio. A great book in general, but he did a fantastic job selling me on popovers.

Thanks for all the advice, guys! My roommates and I made popovers for family dinner this week. They were amazing, and looked way more awesome than usual (I've always made them in a muffin pan - totally unaware that there was a pan particularly for this purpose). I'll have to look into custards and yorkshire puddings now, because I hate having unitaskers lying around.

-Lauren

Mmmm... In our family, popovers are a holiday tradition. My mom got me a pan for my first Christmas with my husband =)