Muffin or Popover Pan interior finish

[Mitzi]

I have been trying to find a Griswold 11 section muffin pan like the #10, but since I have read some negative reviews about the #10, I tried out the newer Wagner/Griswold "made in USA" pan.  After cleaning it in lye, I found that it has a very rough interior finish, like some of the new Lodge products.  Can anyone recommend a pan with a smooth cartwheel finish?

[Steve_Stephens]

 Can anyone recommend a pan with a smooth cartwheel finish?

Muffin and gem pan were rarely if ever polished anywhere.  For the nicest, smoothest casting of a No.10 popover go for a Griswold pattern 949 from c.1930's-40's.  Some of these have cutouts between cups and some are solid.  They are superb, super smooth castings.  Many of the 948 popover pans are also very smooth; the newer (but still made in ERIE) the better I think.
These pans should be easy to find and not very pricy.  Most collectors pass them over.
Steve

[Tom Neitzel]

Mitzi, the rough finish of a popover pan has very little effect on the popover itself. The pan seasoning and the use of butter when filling the cup are the secret to me of making good, easily released popovers.

I know you want to use Griswold, but my favorite popover pan is made by John Wright in 1984 and called the Lion and Lamb Popover pan.  It displays nicely, is very heavy and has a highly detailed figure of a lion or lamb head in each cup that is duplicated on the finished popover.  I use 4 of the pans at once to make 2 dozen (because they take 40 minutes to cook).

Here are a couple pictures.

[Tom Neitzel]

Inside

[Tom Neitzel]

Popovers

A simple recipe, just egg, flour and milk.  Elegant, steaming treat.

Fall right out of the pan when done.

[ysageev]

I have a Wagner "S" popover pan whose insides are smooth as glass, which I can part with, if you are interested.

[Mitzi]

Thank you Tom and Yair; I am going to try to find a #10 pattern 949 as Steve suggested.  I'm sure I could make popovers pop out od any one, I was just so disappointed that the one I just received was cast poorly.  Thank you!

[junkjunkie]

http://cgi.ebay.com/Griswold-ERIE-No-10-Gem-or-Pop-Over-Muffin-Pan_W0QQitemZ140020981961QQihZ004QQcategoryZ976QQssPageNameZWDVWQQrdZ1QQcmdZViewItem         Mitzi-Here's a nice looking early 948 Erie popover pan.      Judy

[Mitzi]

Thank you, Judy.  The books just don't give me the opinion of a cook that has actually touched these pans.  
Marvin, I found a #10 949 a, b, and c at the time you posted this information, so I think I just have to wait for one at the right price to become available.
Yair, I don't ride with Wagner, thank you.  I hope nobody gets offended, and I will hide behind my "newbieness" for as long as possible, but I truly believe that if Wagner did it, Griswold perfected it.

Tom, your John Wright was very interesting, I actually came to re-read your post and admire your popovers again when I realized that I would be making animal heads for myself and my guests.  I can't stand the thought of possibly serving imperfect popovers made from this pan.  They might come out one-eyed and looking at me.

[ysageev]

Yair, I don't ride with Wagner, thank you.  I hope nobody gets offended, and I will hide behind my "newbieness" for as long as possible, but I truly believe that if Wagner did it, Griswold perfected it.

I'll remember that, and I will politely let you hide behind your newbieness.

[Steve_Stephens]

Some Wagner pieces, I feel, are superior to similar ones from Griswold.  Overall, Griswold had the edge in number of different piece made, style and, to a lessor degree, quality at times.  Wagner made pieces that Griswold didn't and vise versa.

Steve