In a medium-sized bowl, whisk together the eggs, flour, milk, water, and salt until the mixture is smooth and free of lumps. Let the batter rest at room temperature for a minimum of 30 minutes. For even better results, cover the batter in an airtight container and refrigerate it overnight, or up to three days. When ready to bake, remove it from the fridge to come to room temperature while the oven preheats.

Position your oven rack in the center and preheat the oven to 450°F (230°C). Divide the drippings or chosen fat among your pans: either two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover pans, one 12-well standard muffin tin, or one 24-well mini muffin tin. Place the pans in the oven and heat until the fat is sizzling hot and starting to smoke, which should take about 10 minutes.

Once the fat is ready, carefully transfer the hot pans onto a heatproof surface, such as a baking sheet. Pour the batter into the wells, filling them between half and three-quarters full. If using larger pans, fill them up to about a quarter. Quickly place the pans back in the oven to bake.

Bake the Yorkshire puddings until they have risen dramatically—about four times their original size—and have taken on a deep golden-brown color. They should feel crisp to the touch and sound hollow when tapped. Smaller puddings will be done in around 15 minutes, while larger popover or skillet-sized ones will need closer to 25 minutes.

Serve immediately for the best texture, or let them cool completely before storing them in a resealable freezer bag. They can be frozen for up to three months and reheated in a hot toaster oven for a quick and delicious treat.