I previously posted about my first experience with popcorn in cast iron, and said that between the mess and being slightly overcooked, I would be sticking with microwave popcorn in the future.
Then a loyal reader of my blog posted her popping method, which she claimed was a lot better.
So I decided to try it.
Use 1/4 cup oil to 1 cup kernels. 1 cup is plenty for a 5 quart pot.
Some suggest that peanut oil is the best choice for popcorn, but I used Orville Redenbacher popping oil.
Put the oil and kernels in the pot BEFORE you turn on the heat.* Turn the heat to medium and put the lid on.
*Instead of preheating the pot, like I had done before.
When it starts to pop, shake the pot.
Periodically crack the lid to check on the popping; Don't take it all the way off, of course.
I took it off the heat when the popping slowed down. I was happy that there were NO overcooked kernels!
I found, after I emptied the pot, there were a few tablespoons of unpopped kernels, which probably would have popped if I left it longer on the heat, but it's better than being overcooked, in my opinion.
Add salt and melted butter.