Perfect Popcorn

I would advise again using an enamel cast iron pot, as pictured above, unless you are willing to sacrifice it.

Worked like a charm. No more microwaved in our house now.

I used safflower oil. Terrific!

From Falmouth Farmers' Market:
Now here’s a recipe for making popcorn from the hard little jewel-like cobs available this year from Moonlight Rose Alpaca Farm. You only need 2 tablespoons of kernels to make about 4 cups of fluffy popcorn, a perfect amount for a small, already seasoned, 8-inch diameter cast-iron skillet.

Popping corn

1 small ear of popping corn
¼ (quarter) teaspoon corn, peanut, or canola oil
salt

Put the ear of corn in the middle of a clean kitchen towel—it will help stop kernels skittering. Pinch the bowl of a teaspoon between thumb and forefinger and use it to excavate 2 tablespoons of kernels from the cob. Mix kernels in a small bowl with a quarter teaspoon of oil and a couple of pinches of salt, the finer the better. (Salt will stick better if it’s pounded fine with a pestle and mortar.) Spread over the bottom of a 8-inchcast iron pan and cover pan with a piece of foil, crimping foil around the pan’s edge. Poke slits in the foil to let steam escape and put pan on the stove. (We used a gas stove.) Switch on heat under the pan, and let it heat up to medium-hot, shaking pan from time to time to roll the kernels. You’ll start to hear popping noises, more and more popping noises. Keep shaking pan from time to time until popping crescendos and slows down. Cut heat under pan and let pan sit on the stove until the popping has completely subsided. Uncover and pour snowy-white pop corn into a bowl. Season to taste with a little more salt. It doesn’t really need anything else. A trickle of melted butter and other seasonings are entirely optional .

Why have I not thought to use coconut oil?!?! Sheer genius. I bet a light dusting of curry powder would be ah-maz-ing with coconut oil popped corn.