Reply #40: I have an old Revereware sauce pan [View All]

[Silver Swan]

That is my dedicated popcorn pan. I don't put it in the dishwasher; I just wipe it out after using it. (If you are fastidious, this idea probably isn't for you, but I have found that a clean pan is more apt to produce burned popcorn.)

My method for non-burned popcorn: Pour a little cooking oil in the pan. Add two kernels of popcorn. Cover and heat. When the two kernels pop, add more popcorn. Make sure the amounts of oil and popcorn are not too uneven. The popcorn should "fill up" the oil. Re-cover the pan. Do not shake or stir. When the popcorn reaches the top of the pan, dump some into a large bowl, recover and continue to pop. If necessary, dump some more popped corn out, and continue. When the popping begins to slow down, lower the heat. When the popping nearly stops, you're done.

You can add melted butter, but I think the oil gives enough flavor. Add salt, and/or other seasonings, then eat.