Title: A better method...
Product review: Cover the bottom of a non-stick 5 qt. stockpot with olive oil -- the more the tastier.Turn gas flame to high. (If using electric, don't go above medium high).Add popcorn.Cover, with lid slightly askew so that the popped corn doesn't steam and get soggy.WALK AWAY. (OK, put on oven mitts and swirl it around every 4 or 5 minutes if it makes you feel better, but it's really not necessary.)When popping slows to 3 or 4 seconds between pops, remove from heat, salt, and pour into serving bowls.Pretty flawless in my experience: few un-popped kernels; no burned ones; easy clean up; and no need to stand there and tend it.
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