<p>@mom60- coconut oil is apparently the “good oil du jour.” I figured it was worth trying and bought a jar at Trader Joes. It was not expensive at all. I really like it when I’m making popcorn and I’ve used it here or there for other things. I’ve not used olive oil to make popcorn- I wasn’t sure about the smoke point since I cook popcorn at a fairly high heat.</p>
<p>Careful with oil in a paperbag–you can start a fire in there.</p>
<p>Aren’t microwave bags paper?</p>
<p>I can’t remember the last time I made popcorn, but we have an electric thing that heats up the air and spits out the popcorn into a bowl. You don’t cook it with the butter or oil. I never use anything but real butter and salt.</p>
<p>My H just replaced our old hot air popper with a new Cuisenart model that is quieter and less prone to flying strays. He is happy.</p>
<p>Cheapo teflon pot from Walmart, good quality popcorn, veg oil, a touch of salt.</p>
<p>More hassle than microwave, but tastes a lot better.</p>
<p>I am so glad that a result of this thread I found out that my beloved popcorn maker Stir Crazy still exists. I had one in high school before I sold it for a bland air popper. I am ordering one online tonight.</p>
<p>I’m surprised at all of the people who use olive oil for popcorn - the taste is way too heavy for popcorn, imo. I use a large, heavy weight, cast aluminum pan with straight sides and a long handle. I add to the pan about 3 T of peanut oil (the absolute best oil for frying), which I heat for a minute or two, then add enough popcorn kernels (Orville Reddenbacher yellow) to thoroughly cover the bottom of the pan. I place the pan over high heat, positioning the lid slightly ajar to wait for the kernels to start popping. When popping commences, I fit the lid tightly and wait for a few minutes until the popping starts to die down. The pan is so heavy that shaking is not necessary. At the last few pops, I remove from the heat and dump into a big bowl. I douse liberally with sea salt - and sometimes pass a garlic salt grinder over the bowl as well. Perfection!</p>
<p>I have a couple of popcorn makers…one that I got as a gift from Crate and Barrel a few yrs ago, and a Cuisinart contraption…bottom line is they make real popcorn ( that my 15 yr old D’s friends are amazed by, since they grew up on microwave varieties )
We like parmesan cheese and also still some fans of butter here too</p>
<p>Agree with SteveMA: fastest, simplest, most foolproof method is to put about 1/2 cup good quality (non-microwave) popcorn in a brown paper bag (“lunch bag” size) and microwave on high for about 2 minutes or until the popping slows to almost stopped. Most microwaves have a “popcorn” setting which is just a one-punch operation. We use organic yellow popcorn from our local food co-op; it seems to pop more evenly than the “white” popcorn which is a little more delicate and finicky. We never use “microwave popcorn” which is just a marketing gimmick, far more expensive with a bunch of icky additives and crappy taste. Microwaved straight popcorn is not oily and heavy like the pan-popped variety; it comes out light and fluffy like air-popped popcorn but you don’t need the separate gadgetry and clean-up is a snap since you’re only cleaning up the bowl.</p>
<p>For topping: I’m partial to a little salt or when feeling indulgent salt and melted butter (melt separately in microwave, 15-3 seconds depending on how much you’re using). D1 prefers a little curry powder for a more exotic taste. A good friend sprinkles a little parmesan cheese while the popcorn is still hot.</p>