I haven't made these yet, but I've never had trouble getting wonderfully puffy popovers. (A tsp of herbs de provence is a wonderful addition) I've always preheated the pan, with buttered cups (the butter runs down and pools in the bottom of the cup, but the batter will push it back up the sides again.) The best results were with the old cast iron popover pan I had, which I could get really hot. I don't let the muffin pan get as hot in the oven, preheating the pan for maybe 5 minutes after the oven has preheated. I've never buttered the pan. I'd rather have a little popover sticking than deal with cooked on oil glaze, as on your pan. Harold McGee has a wonderful article today in the NYTimes about why butter - rather than oil or clarified butter - keeps things from sticking. http://www.nytimes.com/2008/10/08/dining/08curi.html?_r=1&em&oref=slogin

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