337830 Fri Oct 27 21:53:22 -0700 2006 65 31 Home Cooking 0 1978283 I don't have a microwave and hate microwave popcorn anyways, it's too salty and fake buttery. And I don't want to buy an air popper either since I live in an apartment the size of a shoebox and can't give up space to an appliance that only has one function. So I've been making my popcorn on the stovetop in a large heavy bottomed saucepan. My method is the following: Heat up a tbl. or so of oil in the pan, add a kernel to the pan, when it pops, add a 1/4 cup of kernels, cover and wait for the popping to commence. However, I end up shaking the pan around a lot since I don't want it burn, which seems to lower the heat of the pan, making it take longer to pop the kernels. Additionally, my popcorn ends up being really small, like the kernels didn't pop to their full potential. What am I doing wrong, or is it the cheap Kroger popcorn kernels that I'm using? Fri Oct 27 21:53:22 -0700 2006 21564 themirthmobile 1 1978291 It is the cheap Kroger kernels. They are probably old(er) not much moisture in them to help them really puff when they pop. Search out some good quality popping corn, Black Jewel is a good one and use it. There will be a big difference. The only way I knew to pop corn for many years was in a sauce pan. Air poppers have only been around since the early 80's. You are doing it right, just get yourself some better corn. Fri Oct 27 21:57:18 -0700 2006 1978283 10285 Candy 2 1978297 thank you! very helpful. Fri Oct 27 21:58:49 -0700 2006 1978291 21564 themirthmobile 2 2619547 Old popcorn will most likely be drier, cheap or not. One trick is putting the kernels in a jar with a tight fitting lid and adding a little water...about 1 T per quart jar of kernels...shake well, add lid and let sit 3-4 days, minimum. Store jar in refer. Thu May 31 22:43:59 -0700 2007 1978291 64823 OldDog 3 4288828 The method I read of and use is to pour water into the jar of old kernels, then pour it right back out and screw on the lid. Never had to keep it in the fridge that way. It restores most of the kernels, so very little "poopcorn". If you are using seasonings but no butter or oil to top the popped corn, try spritzing hot popcorn with VERY little HOT water from a spray bottle, then immediately shaking it up and adding the dry seasonings, which will stick better to the corn. Thu Jan 01 20:05:03 -0800 2009 2619547 159317 greygarious 1 1978312 I pop corn on the stovetop too and I learned to coat the bottom of the pan with oil, drop in 3 kernels (don't know why, but it was always 3) and cover with the lid. You want high heat here. When they pop, then toss in about 1/2 cup popcorn and shake pan vigorously until the popping dies down. You don't want to leave it on until you hear nothing, because then it's sure to be burnt. Usually a few kernels pop as I'm pouring it into a paper bag, to remove the excess oil and to nicely distribute the salt and pepper (and sometimes wacky things like taco seasoning or garlic powder and cayenne pepper.) Just fold over the top and shake away your seasonings, pour into a bowl, get on the couch and press PLAY. Fri Oct 27 22:05:25 -0700 2006 1978283 10232 yumyum 1 1978336 My problem was not putting enough oil. Now I don't just coat the bottom with oil, I put more. Wish I could tell you how much but it's just by sight now. I put all the popcorn in at the beginning. Then AS SOON AS I hear one kernel pop, I remove it from heat and wait 30 seconds or so. Then put it back on the heat, swirl it around a bit until it starts popping, and by then it usually RAPIDLY pops, it's finished too quickly for anything to burn. And if you can get your hands on a West Bend Stir Crazy Popper, they work very nicely...not sure if they make/sell them anymore...it's not an air popper, you add oil. I've used cheap popcorn and it works okay, the problem for me was too little oil. If the popcorn comes in a plastic bag, you need to store it in a tight dry glass jar after the bag has been opened. Fri Oct 27 22:18:36 -0700 2006 1978283 13137 jackattack 2 1978408 http://cgi.ebay.com/WESTBEND-STIR-CRAZY-POPCORN-POPPER-6-QT-NEW-IN-BOX_W0QQitemZ140045760749QQihZ004QQcategoryZ66752QQrdZ1QQcmdZViewItem There's a couple for sale on ebay. search for westbend and west bend Fri Oct 27 22:49:38 -0700 2006 1978336 13924 mrsmegawatt 2 1979848 They do still make the Stir Crazy, you can find them at Target or Wal-Mart. I think they cost around $35. My vote goes to the Whirley-Pop stovetop popper. They go for around $20, but can often be found at thrift stores (if you go this route, the Theater II stovetop popper is identical) for a fraction of the price. Sat Oct 28 21:15:48 -0700 2006 1978336 10996 JK Grence the Cosmic Jester 3 1983719 Yes. At outlet-type places, you can get them for $10 or less. Mon Oct 30 21:07:50 -0800 2006 1979848 13819 Karl S 1 1978344 I think it's the kernels too. Cheap kernels are OK, but old kernels are not. Keep them in an airtight jar. Your technique sounds OK. Fri Oct 27 22:23:32 -0700 2006 1978283 29289 fnarf 1 1978346 You must shake the pan...lid on as you go. Don't skimp on the amount of oil either. Not just a pan coating...a little depth. Hottish pan...add oil and corn...shake rattle and roll! white popcorn produces small almost hull free pieces. yellow... big pieces thus more hull. Fri Oct 27 22:26:08 -0700 2006 1978283 49494 iowa 1 1978350 Try using a thinner-bottomed sauce pan and a little more oil. I've used a little cheapo one with great success. Fri Oct 27 22:29:25 -0700 2006 1978283 18466 a_and_w 2 1978374 We were lucky enough to score a mint "Atom Pop" pan in a hysterical space-themed box from the 50s, and have used it ever since. It's thin aluminum, shaped like a flying saucer, with a three-inch wide bottom that tapers out to about eighteen inches at the rim, kind of like a really crappy wok. Works great, looks even better. The aluminum's going to be all scraped through on the bottom someday, though; this pan is CHEAP. But it pops every kernel every time. Hmm, I'll bet you could use a wok. The idea is, the narrow bottom concentrates the heat and concentrates the oil, so you don't have to use a gallon of the stuff to get some depth to it. the wide flare helps keep the already-popped kernels away from the direct heat, too. Fri Oct 27 22:37:39 -0700 2006 1978350 29289 fnarf 3 2618788 We too are big fan's of the Atom Pop, such huge fans that my cousin and I are looking to market these sensational popcorn poppers at farmers market and county fairs. Atom Pop currently produces 600 kettles yearly in the middle of Kansas. I wouldn't be too concerned about scraping through the bottom, we've used the same popper for the past twenty years - we burnt the handles off a couple of times. Thu May 31 16:47:57 -0700 2007 1978374 102366 atom pop 4 2705360 I love the Atom Pop and want to order a couple more, but can't find the number of the company to order another one. Does anyone know the contact information for this company in the middle of Kansas?!? Thu Jun 28 21:49:52 -0700 2007 2618788 108723 rfrooney 5 3314116 The Atom Popcorn Popper is currenty being manufactured in Bushton Kansas. You can contact them at 620-562-3249. Sun Jan 20 09:47:59 -0800 2008 2705360 159049 atom popper 1 1978355 We've also had some bad experiences with cheap supermarket corn. Is Orville Redenbacher the best supermarket brand? I have more than once given gifts from Fireworks Popcorn http://www.popcornlovers.com/ They have a number of different varieties and the prices are reasonable. Fri Oct 27 22:31:14 -0700 2006 1978283 20509 poundcake 1 1978517 So I agree that your problem is probably the kernals, and possibly not enough oil. The oil issue is tough because it turns a relative healthy snack less so, but you've got a valid reason for not wanting an air popper. But while we're at it, how about some tasty topping ideas? Simple melted butter and salt is often all I want, but I get good results by swirling a little sugar into the butter after it's melted. I've added rosemary or sage to the butter too, also a little grated parm. Dry spices like a mild chili give a nice kick. But I recently picked up some truffle salt that is ridiculously good on popcorn, again with butter. Fri Oct 27 23:25:58 -0700 2006 1978283 41818 Grubbjunkie 2 1978576 ooh, sage sounds great. i like cholula hot sauce and lime or parmesan cheese or just plain salt usually. Fri Oct 27 23:48:31 -0700 2006 1978517 21564 themirthmobile 2 1983369 I've done that with packaged taco seasoning, also packaged dry ranch dressing mix. Mon Oct 30 19:30:45 -0800 2006 1978517 10027 Chris VR 1 1978725 There was an episode of "Good Eats" recently where Alton Brown made popcorn on the stove top. He used a large, cheap metal bowl and foil. I think that would be a good set up. You could use the giant bowl for lots of other things. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34838,00.html?rsrc=search Sat Oct 28 01:20:21 -0700 2006 1978283 27024 birddogfoodie 2 1983381 Yeah, I thought that was a very cool method. I'm going to give it a try whem the fancy popcorn I ordered from http://www.crownjewelgourmet.com arrives. I've always done it in a pot and it's always come out pretty well, so I'm curious to see if there's much of a difference. Mon Oct 30 19:32:29 -0800 2006 1978725 10027 Chris VR 1 1978820 I use a very thick bottom pot and it doesn't need to be shaken at all. Also after years of measuring precisely according to the Orville Redenbacher label, I realized you just have to cover the bottom with some oil and put in some popcorn. And after years of doing that thing where you heat the oil with a few kernels I realized you can just dump it all in at the start. Less fuss, less stuff to wash, less arm exercise, and it's great. The only thing that seems to matter is the thick bottomed pot and decent quality fresh popcorn. I do think Orville Redenbacher is better but I can't find it around here anymore. Sat Oct 28 02:10:18 -0700 2006 1978283 10540 wombat 2 1983283 The point about just dumping the kernels in is well taken. But I actually disagree that a thick-bottomed pot is required. First, my own experience is to the contrary. Second, Jiffy Pop comes in rinky dink aluminum pans. Mon Oct 30 19:09:00 -0800 2006 1978820 18466 a_and_w 3 1983991 It's not required if you like shaking the pan. It's just that I prefer going and sitting down and coming back when it's done. Mon Oct 30 22:28:34 -0800 2006 1983283 10540 wombat 1 1978911 In a pinch one day, I got some of the fancy organic popcorn from the bulk bin in my local fancy product market. It was seriously the best popcorn I'd ever made at home, so now that's all I buy. It's great. Sat Oct 28 03:22:34 -0700 2006 1978283 13525 JasmineG 1 1979083 WHIRLEY-POP makes the best popcorn in the world. Sat Oct 28 06:10:07 -0700 2006 1978283 10838 Fleur 2 1979917 Yes! We love our Whirley-Pop. I've become addicted to popcorn ever since we bought it earlier this year. Sat Oct 28 22:01:22 -0700 2006 1979083 16406 ziggylu 3 3314491 Yes - i concur about Whirley Pop -- the recipes in the book are also good - especially kettle corn...a bit of sugar - the biggest downside to the whirley pop is the amount of space it takes up (for small abode dwellers) Sun Jan 20 12:18:56 -0800 2008 1979917 16849 cheesehead in recovery 4 3314559 Multi task it and use it to roast green coffee beans Sun Jan 20 12:50:50 -0800 2008 3314491 89493 scubadoo97 2 3315229 agreed, I got one last summer and it makes the best stove top popcorn...really big pieces of poped corn! but yes, the storage is an issue cause I use it enough not to put it away, but not that much that I want to put it away...if that makes sense... Sun Jan 20 17:18:48 -0800 2008 1979083 53762 geminigirl 3 3316148 HA! I have the exact same issue!!! Mine lives on the stove-top, which I'm not thrilled with, but it is too awkward to try to squish it into a cabinet and, anyway, I use it quite a lot. Love the thing, though. Mon Jan 21 05:44:21 -0800 2008 3315229 10231 mirage 1 1979855 I use two or three tablespoons of oil to 1/2 cup of white popcorn in a thick aluminum pan. I heat it over medium-high heat. If it pops too fast, it seems like the kernels come out tough. Lately, though, I've been popping 1/4 cup of popcorn in the microwave in a brown paper lunch bag. Less greasier than pan popped, crunchy like air popped popcorn. Sat Oct 28 21:20:57 -0700 2006 1978283 29916 Kiyah 2 1990812 With the WHIRLEY-POP I have used as little as 1-2 teaspoons of oil for 1/2 cup popcorn. Works every time. Thu Nov 02 06:55:15 -0800 2006 1979855 10838 Fleur 3 2002591 I have no idea why but popcorn made using a Whirley-Pop is much better than popcorn using a regular pot. There is something about the Whirley-Pop that makes the kernels more tender when popped. It's great that such a low-tech machine can do wonders like that. Tue Nov 07 07:39:23 -0800 2006 1990812 25617 cornflower55 4 2002766 I love my Whirley-Pop, too. I took the tip from someone on this board and I now pop with a mix of melted butter and olive oil. Gives a nice buttery flavor without having to use very much. I then sprinkle with a bit of salt, garlic powder and some fresh grated parmesan cheese. Sometimes a bit of cayenne pepper, too. Call it dinner on those non-cooking nights... Tue Nov 07 13:25:46 -0800 2006 2002591 12124 TorontoJo 1 1979949 Add 1/2 cup kernels and 3 tbsp natural coconut oil (the best) or canola. Natural coconut oil is actually healthy and you store it in its solid state in your cupboard. Put over medium heat covered with the lid slightly ajar. Remove when popping slows down but before it stops altogether. You can shake it a few times as you go to make sure the unpopped kernels fall to the bottom. It does take a while but it is worth it. Pour melted butter over the popcorn while stirring to distribute evenly. Sprinkle with Morton's popcorn salt while stirring again. Movie theater popcorn in your own home. Children, everywhere, will idolize you. Sat Oct 28 22:19:02 -0700 2006 1978283 18385 CDouglas 2 1991063 Where do you find Morton's popcorn salt? I've been searching supermarket shelves for a while, and can't seem to locate any. Thu Nov 02 14:03:46 -0800 2006 1979949 10211 i8dumplings 3 1991349 My grocery store stocks it on the same shelf with the popcorn and microwave popcorn. Small blue container with salt that is finely grained so that it really clings to anything that you sprinkle it on. Diamond Crystal makes a version as well. Thu Nov 02 15:50:37 -0800 2006 1991063 18385 CDouglas 4 1996616 Alton Brown recommends you make your own popcorn salt by pulsing kosher salt in a food processor- about 10 3-second pulses. Sat Nov 04 13:45:57 -0800 2006 1991349 10027 Chris VR 5 2003227 Beware if you do this that salt is very abrasive and may scratch your plastic food processor bowl. I noticed that the bowl was getting hazy and foods tended to stick when I used it for other purposes. I ordered a new bowl and use the scratched one for salt and making breadcrumbs only. Tue Nov 07 16:41:24 -0800 2006 1996616 23675 phofiend 1 1980058 I use a dedicated popcorn saucepan. Generally dump it all in and swirl on the burner. Fill a bowl halfway with popped corn, butter and salt, then add the rest of the corn and butter and salt. I like some of the kernels to be a little charred, hence the dedication of the saucepan. Distribute some bowls around the living room and settle down with the family to watch Sunday night Bonanza. Gaack! that was how many decades ago? Sat Oct 28 23:32:30 -0700 2006 1978283 15667 himbeer 1 1983297 As odd as it might sound I use a wok with a lid for making popcorn. I do not seem to have to use as much oil to start the kernals popping since the bottom of the wok is curved. Also because of the curved bottom the unpopped kernals always sink to the bottom where the heat is the hottest and I seem to have fewer unpopped kernals (is saying "old maids" politically incorrect now days?). If I want buttered popcorn I then use the wok to melt the butter and drizzle it over the popcorn. I then dump the popcorn back into the wok and flip the popcorn several times to better distribute the butter to all the popcorn. Dump the buttered popcorn back into a bowl and settle in to watch TV (napkins needed). Mon Oct 30 19:11:39 -0800 2006 1978283 26305 TryThis 2 1983389 The setup that Alton Brown did on the recent Good Eats was based on the same concept. A small area in contact with the heat means no burned popcorn and fewer unpopped kernels. Mon Oct 30 19:34:25 -0800 2006 1983297 10027 Chris VR 1 1983356 I use coconut oil. Don't need to shake it. Comes out delish. Mon Oct 30 19:28:36 -0800 2006 1978283 23415 pescatarian 1 1983362 I know this will most likely get me crucified by the popcorn purists, but I actually like my popcorn plain - no oil. That's why I love making it in the microwave, using plain kernels in a paper bag. But I don't have a microwave anymore and no room for an air-popper. Is there any way to make it on the stove without adding oil? Mon Oct 30 19:28:52 -0800 2006 1978283 10681 piccola 2 1989763 No, and lots of people will tell you that the paper-bag-in-the-microwave method got them an unexpected new kitchen. Wed Nov 01 22:59:28 -0800 2006 1983362 13137 jackattack 3 1990178 I've been doing it for years with no problem. Just make sure there are no staples in the bag. Thu Nov 02 01:38:02 -0800 2006 1989763 10681 piccola 4 1991241 Actually, I do it with two stapes at the top of the paper bag, with no problems whatsoever. Best popcorn ever. Just toss in a bit of oil/butter/seasoning after popping. Thu Nov 02 15:17:28 -0800 2006 1990178 13175 xtal 4 2000174 How much time do you set for your microwave? Mon Nov 06 15:18:23 -0800 2006 1990178 13182 Teep 5 2001888 I press the "popcorn" button and start paying close attention after 2 minutes. Tue Nov 07 00:29:16 -0800 2006 2000174 10681 piccola 2 2619026 I've made it on the stovetop without any oil in a small, fairly heavy saucepan (1 qt) with a tight fitting lid.I've only made a single serving (about 3 cups popped) so I don't know if it will work for larger quantities. My method- put about 2 TB unpopped kernels in a cold pan. Put on lid, turn flame on high heat (probably about 8/10 on an electric stove, though I've only done this on gas)and let it sit over the heat until it starts to pop. Once it starts popping, hold the lid only slightly askew so that there a little room for the steam to escape and shake the pan until the popping stops. It goes fast..... Remove from heat and take off the lid. I find that the kernels crisp up a little if you let it sit for a minute or 2 uncovered. Then add on whatever oil/butter/flavorings I like. I use this method because IMHO I think that the butter tastes more buttery if it's just melted on top instead of part of the cooking medium. If you're adding on dried seasonings, take care to do it outside of the saucepan, as the residual heat in the pot will often burn them. (burnt garlic powder- yech :) Thu May 31 18:23:05 -0700 2007 1983362 67581 4Snisl 3 2620783 Cool, thanks! I was planning on making single servings anyway, so this is perfect. Fri Jun 01 10:47:21 -0700 2007 2619026 10681 piccola 1 1983634 Danger! Please move far away from me when eating my favorite snack; popcorn made on the stovetop. My wife gets terribly embarrassed when I eat popcorn in front of guests because I shove so much in at once and with such enthusiasm. My table etiquette goes out the window when I eat popcorn, chicken wings, or ribs...hmmmm! Anyway, I've tried just about every method of popping popcorn and love the stovetop method best. Here are the key ingredients to making great stovetop popcorn; 1) Fresh High quality kernels (I noticed that the generic "yellow kernels", are really tough so buy the lighter "white kernels" if you're buying the cheap stuff. Think of corn on the cob...the white or peaches and cream ears of corn are more tender than the yellow varieties.) Orville's are great quality regardless of the color but on the expensive side. 2) I usually use my all clad 4 qt. pot but you can use any cheap pot. 3) Canola Oil 4) Fresh High quality melted butter(old uncovered butter will ruin your popcorn) 5) Salt to taste Directions: 1) Melt about 1/4 to 1/3 stick of butter. 2) Pour 4-5 tablespoon's of canola oil in the bottom of pot and swirl around until bottom of pot is evenly coated. 3) Pour kernels in until evenly touching bottom of pot and not on top of eachother; about 1/2 cup 4) Turn on flame to medium high and cover pot tightly with lid 5) Shake pot every 30 or so seconds when popping is vigerous. 6) Remove pot from heat when popping occurs about every 3 seconds and pour popcorn in an extra large stainless mixing bowl. 7) Swirl about 1/4 of your melted butter over the corn in a circular motion and then add salt and toss thoroughly. Repeat this step until salt and butter are to your liking. Enjoy! Mon Oct 30 20:43:39 -0800 2006 1978283 13223 amoncada 1 1983715 I use a medium-sized saucepan, medium-high heat. I coat the bottom of the saucepan with a thin layer of oil, dump all the popcorn in at the same time, and start shaking when I hear the first pop. As I'm shaking the pot, I also lift or cock the lid a bit to allow the steam to escape (but trying not to let the popping kernals escape at the same time - it takes some practice). I've heard that if you keep the steam trapped with the popping popcorn, it'll absorb some of the moisture and be tough and chewy. I've never done an empirical analysis, so I can't be sure. Mon Oct 30 21:06:23 -0800 2006 1978283 13700 ricepad 2 2619510 this method releases the steam while popping—it really works! pop the corn in a wok and turn a metal colander upside down for a lid Thu May 31 22:18:56 -0700 2007 1983715 13519 Cynsa 1 1991633 Orville Redenbacher's is indeed the way to go, even if it is expensive - I've tried the supermarket brand and they make small, tough kernals. My best result was with a nonstick saucepan - I follow Orville's directions (coat bottom with oil, toss in 3 kernals, add the rest when those 3 pop). With the nonstick pan, once I gave it a couple of shakes to coat the kernals with oil I could just leave it. Once I got the heat right, I had no burning and no unpopped kernals. Unfortunately our nonstick got scratched, so now I use a copper-bottom pot, which gives slightly less perfect results - but still, I don't see a need for all the shaking. Once you make popcorn on the stovetop a few times, you will know the exact burner setting and amount of oil, and it will be a breeze. Thu Nov 02 17:19:17 -0800 2006 1978283 21873 dubedo 1 2620507 I used some of that foo-foo organic red variety from Amish country and from batches of 1/4 to 1/3 cup had maybe three or four old maids. Even a couple years old, shoved in the back of the 'unloved' shelf, it popped great. BTW, great thread on popcorn toppings. Furikake is good though it doesn't stick, maybe I should put some parm on first. Fri Jun 01 09:20:21 -0700 2007 1978283 13445 Louise 1 2620795 I use my wok. I put a lid on slightly ajar to let steam out. Fri Jun 01 10:53:47 -0700 2007 1978283 45940 Shazam 1 2620822 Okay, I stole this idea from a blog, but I can't remember which one. Chop 2-4 strips of bacon into fine dice, pan fry until crispy, remove from pan and set aside. Depending on the amount of fat drain off more than is needed to coat the bottom of the pan. Toss in popcorn, cover and shake until popped, toss bacon bits back in. Eat. Call cardiologist for checkup. Fri Jun 01 11:01:36 -0700 2007 1978283 10784 Scrapironchef 1 3314243 There is really nothing like popcorn made on top of the stove. I can tolerate some microwave popcorn ( i do like the jalapeno o.r. variety), but i definitly can not tolerate the low-fat non-fat types.....i'd rather eat a bag of those styrofoam packing peanuts...which is exactly what that stuff puts me in mind of...i'll pass ! blech. Same goes for air popped corn. A bag of popcorn kernels signal high risk situations for me, given my over the top love of the stuff !! Not something i can regularly keep around the house, because i'll make it way too often on the stove top...which is not a low fat, low salt etc snack. I don't measure mine, which often results in a pan lid being pushed a few extra inches off the top ....but i just tend to throw in a good quantity of oil...enough to coat the kernels that i toss in there...i sight it. I put the burner on max...and stay with it, shaking the pot, until i hear the popping slow down, and immediatly dump it into a waiting bowl for seasoning etc. One poster mentioned a non-stick pan...i was under the impression that you shouldn't heat a non-stick pan above medium......or is that just the older varieties?? seasonings...don't get me started. i actually like that powdered stuff...either the Kernels brand nacho or sour cream and onion...or the Bulk Barn hickory smoked one....smokey sweet, mmm. Real butter and plain salt is also good. I also sometimes use my grinder of alder smoked sea salt on my popcorn, dashes of hot sauce are also good, i also sometimes throw some shredded cheese to glom it all together. It's a good thing i haven't tried some of the movie theatre butter options out there. i'm also not above having a dip for my popcorn...mayo mixed with hot sauce is good. Maybe with a bit of smoked paprika thrown in (i also use this mix to dip carrots into on healthier days) Sun Jan 20 10:37:44 -0800 2008 1978283 153184 im_nomad 1 3314384 I use a 2-3 qt sauce pan or wok with a tight fitting lid. Put 1-2 Tb of peanut or corn oil(enough to cover the generously bottom) and 1/2 cup of popcorn on high and shake occasionally to coat the kernels. Keep shaking while the popcorn starts to pop, and then lower the heat to low-medium, while shaking occasionally. Continue to shake until the popping subsides, and then pour into a large bowl. season with fine salt, melted butter and spices of you choice. Repeat as necessary. Sun Jan 20 11:34:54 -0800 2008 1978283 22220 Kelli2006 1 3314533 I have an old heavy 3 qt. Calphalon pot. It's no longer anodized inside. It's my favorite popcorn maker! I add olive oil and corn to cold pan. Put the gas burner. Do not shake it even a tiny bit. I take it off when it stops popping. I don't think I've burned a batch, and nearly all kernels are popped. Just made some 20 minutes ago. I think it's the heaviness of the pan. If you didn't have a really heavy pan, I'd even try a cast iron skillet. Sun Jan 20 12:40:32 -0800 2008 1978283 123480 scuzzo 1 3315626 Wow, this far into a thread about popcorn and no mention of sprinkling some Nutritional Yeast on top? It's really great and in northern California it's pretty much par for the course. I like to sometimes add some hot sauce to the butter for a little extra kick. I also second the idea of a metal colander upside down instead of a lid or else the popcorn gets soggy and wet and I hate that. Sun Jan 20 20:08:18 -0800 2008 1978283 91425 virtualguthrie 1 3318291 OK, even thought the OP is old, I just have to mention that you can once again buy jiffy pop at Target, the kind that is in a pie shaped tin and puff's up with the foil dome. I had to buy it just for old time's sake. Mon Jan 21 16:28:41 -0800 2008 1978283 77080 justagthing 1 3318341 The real trick here is making sure your oil is doing the cooking rather than your pan. I use a really cheap, thin, aluminum pot. Coat the bottom of the pot with oil, put over MEDIUM heat (though I use gas and a thin pot, so maybe that's high for electric or a thicker pan - just remember you want the oil to cook the corn, not the pot), wait 2-3 minutes for the oil to heat up. Once you think the oil is somewhat hot, throw in a test kernel or two; it should pop relatively quickly. Dump the rest when the test kernels have popped, shake a bit, and crack the lid the smallest bit possible to allow steam to escape (which will keep the corn from getting soggy). Shake a bit on/off until popping slows, then dump, season, enjoy! I've found that if I get my pan too hot on the bottom I'll get premature popping, which results in small pops. A thicker pan could help this, but I find just letting the oil heat up well solves the problem. I use cheap store-brand kernels and they turn out great! Mon Jan 21 16:46:05 -0800 2008 1978283 82797 itsrob 1 4288607 my grandchildren ( I am 54) were raised on stove top popcorn and it is the most requested food when they visit-which is often because no one else makes it that they know.:) thin pot, little oil, popcorn-instant adoration. life is good. Thu Jan 01 18:15:28 -0800 2009 1978283 63388 overdoit 2 4289103 For me, I like my popcorn to be super super crunchy, so I start off with enough popcorn to fill the bottom of the pan in one layer, and a couple of glops of oil. Then I turn my stove on as low as possible, and stir occasionally until my corn is a nice toasty brown color. Then I turn the heat up to high and let it all pop. Add a little greek seasoning, and it's perfect! Thu Jan 01 23:24:20 -0800 2009 4288607 128165 Ori