I have my grandmother's cast iron popover pan. 10 cups, 4 oz. each. Do you have any recommendation for time and temperature? My mom used to make popovers in it and I have a vague recollection (I have to tromp back through at least 40 years to get to it) of the PAN being preheated before the batter was poured in. Does this make sense to you (or Matt)? Yes, Casey - preheat the pan after you've oiled it with some shortening (not butter) or vegetable oil, but preferably shortening. then pour the batter in. I'd guess about the same baking time - perhaps a slight bit longer. Give it a try, you'll quickly figure it out. Have fun! PJH

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