making popcorns - what pans??

We used a Popper similar to this one when I was a kid.
It worked well on Gas Ranges and the Coil Type Electric Ranges.

We used a Popper similar to this one when I was a kid.
It worked well on Gas Ranges and the Coil Type Electric Ranges.
Originally Posted by biomed1

Thats a good popper, however its better designed to be used over a campfire

I agree with SeV completely. Stove top popcorn is far superior to microwave or air popped. No special pan is required. Size of pot is determined by the amount you want. I use only Orville Redenbacher's popping corn. His White Popcorn pops better and tastes better than his Original popping corn. I heat vegetable oil over high heat with 6-8 kernels in the pot. I wait for ALL 6-8 kernals to pop before adding the amount I want to pop. I continue with the pot on the burner until there are a couple of seconds between pops. If you don't take it off then, you will burn the popcorn. There is reason why I am known as the King of Popcorn in our family. :-)

I always used a sauce pan with a lid, with some oil in the bottom warming. Drop in one kernel and wait until it pops then fill the bottom. I love stove top popcorn and it’s the only way I’ll make it. I try to avoid microwave radiation as much as possible. You don’t need a special pan to make popcorn. Originally Posted by SeV

We used a Popper similar to this one when I was a kid.
It worked well on Gas Ranges and the Coil Type Electric Ranges.
Originally Posted by biomed1

now that's an interesting popper! would that work on an induction stove?

I always used a sauce pan with a lid, with some oil in the bottom warming. Drop in one kernel and wait until it pops then fill the bottom. I love stove top popcorn and it’s the only way I’ll make it. I try to avoid microwave radiation as much as possible. You don’t need a special pan to make popcorn. Originally Posted by SeV

do you know the size of your sauce pan? i'm curious.



is it stainless steel or teflon coated? I think this part matters.

I agree with SeV completely. Stove top popcorn is far superior to microwave or air popped. No special pan is required. Size of pot is determined by the amount you want. I use only Orville Redenbacher's popping corn. His White Popcorn pops better and tastes better than his Original popping corn. I heat vegetable oil over high heat with 6-8 kernels in the pot. I wait for ALL 6-8 kernals to pop before adding the amount I want to pop. I continue with the pot on the burner until there are a couple of seconds between pops. If you don't take it off then, you will burn the popcorn. There is reason why I am known as the King of Popcorn in our family. :-) Originally Posted by Expresso Jim

6/8 kernels? several recipes I've seen say put 3 kernels to start before adding others.

King of popcorn? lol. does your method ensure all kernels get popped?

what size do you usually use to pop your popcorn?

I've looked at a few of the stainless saucepans thats similar in size to my dad's old saucepan. some of them are very pricey.

Agree with a lot of this thread. I have used many of the tools/methods mentioned here: air popped, microwave, pan, pan with agitator, specialized corn popper where butter drips down, etc. I use microwave product now just because it's most convenient.

As far as on the stove popcorn is concerned I use Orville Reddenbacker because you get nearly 100% poppage. I'm sure other major brands have caught up with their selective breeding and gene splicing technology.

I use a 2-3 quart aluminum pot with a thicker base and glass top to see the corn popping (depending on how much to make), no teflon. I coat the bottom of pot with either vegetable or corn oil so that it covers 2/3 of the corn when I pour the corn in a single layer. Then turn stove on med high until starts popping. Start shaking pot, turn down heat some until corn reverts to 2-3 seconds between pops.

Or just put a bag of popcorn in the microwave and toss it when you're through.

Do I get review credit for this?

Agree with a lot of this thread. I have used many of the tools/methods mentioned here: air popped, microwave, pan, pan with agitator, specialized corn popper where butter drips down, etc. I use microwave product now just because it's most convenient. Originally Posted by gnadfly

commercial microwave popcorn has chemicals in it. read where there was this guy ate & smelled microwave popcorn everyday. He got sick from some kind of cancer. evidentally, employees making this product got sick too. filed a lawsuit over this.

As far as on the stove popcorn is concerned I use Orville Reddenbacker because you get nearly 100% poppage. I'm sure other major brands have caught up with their selective breeding and gene splicing technology.

I use a 2-3 quart aluminum pot with a thicker base and glass top to see the corn popping (depending on how much to make), no teflon. I coat the bottom of pot with either vegetable or corn oil so that it covers 2/3 of the corn when I pour the corn in a single layer. Then turn stove on med high until starts popping. Start shaking pot, turn down heat some until corn reverts to 2-3 seconds between pops.

have you tried virgin olive oil? supposed to be better than veg or corn or canola oil.

I see you're taking the approach that more oil is better than less oil. there's this youtube guy made that recommendation.

how big is your pot in terms of diameter and height?.

Or just put a bag of popcorn in the microwave and toss it when you're through.

some people are doing that, but its an art to get it cooked right.
apparently, its all in the timing of your microwave type.

Do I get review credit for this?

You'd get credit from me if I were a sysop or mod.

75% of us are going to get some form of cancer and are all going to die.

My 3 quart pot is about 7 inches wide and about 7 inches tall.

I don't cook with extra virgin olive oil. I use pure grade. Not really curious to pop corn with it. EVOO is for salads and the like.

Buy big cartons of microwave popcorn so you can dial in the exact time the bag needs.

75% of us are going to get some form of cancer and are all going to die. Originally Posted by gnadfly

dude.. that's cold! lol!

My 3 quart pot is about 7 inches wide and about 7 inches tall.

perfect size. what brand is it?

found couple of pans in that size range.

I don't cook with extra virgin olive oil. I use pure grade. Not really curious to pop corn with it. EVOO is for salads and the like.

some have used EVOO at least according to some articles and youtube videos.

others used VOO.

Buy big cartons of microwave popcorn so you can dial in the exact time the bag needs.

going big eh?


they are retractable popcorn silicone containers that one can use in microwaves. add some oil to it or pop it without it. seems to be work from the videos I've seen.

I've narrowed the stainless steel stovetop popcorn pans down to 2.

the requirement spec is for a pan to be at least 7" in diameter and 7" high. it must be stainless steel and have no non-stick coating. both came close to the specs.

each has a glass cover and a steel cover.

here are the finalists!

Anolon 31514 Stainless Steel Saucepan, 3 Quart

https://www.amazon.com/gp/product/B0...KIKX0DER&psc=1

its 7.9" x 7.8". It doesn't say which one is diameter or height. prolly doesn't matter since they are so close. basically this is an 8" x 8" pan with inches rounded off.. its height is 7" on the high side. kinda big for a 3 qt.


MIU France Stainless Steel/Aluminum Saucepan, 2.4-Qt.

https://www.amazon.com/gp/product/B0...KIKX0DER&psc=1


Its 7" W x 6.5" H. its height is 7" on the low of side.


which one should i go with, 8x8 vs 7x7?

Upside: it does have a glass lid so one can see the action as it pop popcorns. it has a spout and a lid for straining. it has a very nice handle. so, drilling a hole in the glass cover is not necessary. it has pour spots and a lid vent allowing steam to pass thru.

downside: it costs $69.00. 8x8 is a bit large for a 3 qt.

upside: the 7x7 is nearly the perfect size. its only a .5" shorter in height. it has a steel lid. while this isn't a pure stainless steel pan, it does have some aluminum at the bottom of the pan. It has a decent price at $42.00. I did find one at $36.00 but I lost the address of the site.

downside: it screams stainless steel. its not pure steel., it does have some aluminum at the bottom to evenly distribute heat. it has a metal handle. there is no hole in the steel cover, so drilling will be necessary.

anyone know whats the metal thing on the steam hole is called?

If you have a wok, they work really well for popcorn.

If you have a wok, they work really well for popcorn. Originally Posted by xfrankx

what size wok would be suitable for popcorn?


they are a little different in form, they are more bowl shaped than other pans.

I always used a sauce pan with a lid, with some oil in the bottom warming. Drop in one kernel and wait until it pops then fill the bottom. I love stove top popcorn and it’s the only way I’ll make it. I try to avoid microwave radiation as much as possible. You don’t need a special pan to make popcorn. Originally Posted by SeV

Exactly.
Just one layer of kernels though, as they all need to have contact with the oil. So or more popcorn, a larger saucepan.

Exactly.
Just one layer of kernels though, as they all need to have contact with the oil. So or more popcorn, a larger saucepan. Originally Posted by Unique_Carpenter

there's a youtube video where the guy says top popcorn with lots of oil. so I gather is this, 2 layers of popcorn, fill it to the top of the popcorn.


he claims everyone of one of those kernels pop!