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I still have my air popper from the '80s, and I use it (mostly to make caramel popcorn to take to gatherings).

You don't need to grease the paper bag for the microwave.

I still have an air popper from god-knows-when that I use. I don't even think this one could be sold today because it doesn't even have an on/off switch - auto-on when it's plugged in.

When I finally get my gas rangetop (someday!) I'll go back to the stovetop method. I've got one of those ceramic/flat cooktops and I can't "shakedown" a pan on it for fear of scratching the daylights out of it...

I do the paper bag method all the time, and I use olive oil. The only difficulty I have with the home-pop method is making sure the kernels aren't stale. I've often had it happen that they won't pop as fluffy because they are stale. Anyway around this problem?

I have the whirley-pop and it makes really great popcorn but it's a pretty large thing to store.

I've been popping my popcorn in those bags in the microwave for over 20 years now...I think it's a little too late now. I'm going to die!!! :-(

I may have the solution to Sassy Sally's question. I haven't tried this yet, but the other day I read that popcorn pops better if you store it in an opened container in the fridge. If it's already stale then leave it in a few weeks so it can absorb moisture. Apparently, popcorn pops best when it still has some moisture in it.

In case you are wondering where I read this, I was reading my Dad's old copy of 'Bull Cook and Authentic Historical Recipes' by George Herter. It's a really interesting read if you can find a copy.

I use method one and enjoy fantastic popcorn every time! MY girlfriend on the other hand insists on popping that artificial popcorn in the microwave... I have to leave the apartment when she does, it smells like artificial. That's the only way I can describe it.

Weird, I remember reading about the problems with diacetyl and "popcorn workers' lung" several years ago. What suddenly re-broke the story?

For my part, I bought my fiancee a whirly-pop several years ago after I made him stovetop popcorn one night and he cried, because that's how his beloved grandmother used to make it when he was little. It's definitely a one-use product, but in this case it's totally worth it.

About 40 years ago my father was making popcorn in a kettle. BE CAREFUL!!! It slipped and his hand and arm were covered in hot oil. It took a decade for the skin to look normal again. I remember the stange pigments of pink, white and peach it had for years when I was little.

erin in indy, the issue came up again because this time there was a man who didn't work at a popcorn plant and still had the disease. The doctors suspect that it's because he's been eating microwave popcorn at least twice a day for 10 years. He'd open a freshly-popped bag and inhale the vapors, getting a lungful of diacetyl every time.

I still use my air popper which I got for Christmas in 2001. I go through phases where I eat giant bowls of popcorn every night. It's kind of gross. I didn't know they weren't cool anymore. I think you can still buy them brand new in stores around here.

I still have my family's popper from the 80's. I use it, though I'm thinking of selling it on eBay to someone who wants to roast coffee (apparently the old ones are best) and getting a new one.

I hardly ever eat popcorn. Usually, it's at work, since my office strangely has a theater-style popcorn popper cart.

Growing up, we had one of those air poppers. Used it quite often too, melting our own butter and salt to put on top. It's sat unused for a while though. I might have to steal it from my parents to roast coffee. ;)

Aaargh! I've been on a microwave popcorn diet for the past 3 months!!!

Gotta get that skinny-on-heroin look that all the trendy guys are going after.

Now I don't know what to eat that won't add pounds...!!!

I just gave up soda (diet soda) after reading the horrors of aspertame (sp?)

I am a popcorn freak. I, too, will eat entire bowls fresh from my hot air popper. The 80s are making are making a come back, anyway. Right? I've always made popcorn from a hot air popper. They are readily available, but the resulting popcorn is a little chewier than microwave popcorn, which I never really loved anyway.

I've made popcorn in a wok before,too. It delish, but since you use oil the fat content can sorta be high.

I am a long time "Whirley Pop" user. My mother has always made incredible popcorn on the stove in a pot, and a few years ago I set out to try and match her skill. The Whirley Pop is absolutely wonderful. Not fun to clean, but makes a great bowl of popcorn.

There are other things that hugely affect the outcome, though:

1. What type of oil you use. IMHO, canola is the best. Olive oil breaks down at too low a temperature to be useful in making popcorn--that's most likely where SassySally's problem is coming from.

2. The quality of the kernels. It really does make a difference, though not as much as the oil used. I buy organic popcorn from the bins at Whole Foods.

3. The salt used. Assuming you're a "salty popcorn" person, this can make a big difference. I settled on "popcorn salt" a few years ago, which is a basic table salt ground into a finer powder. It adheres to the popped kernel much better. Especially if you get the "oil-to-kernel" ratio right. But that's where the Art comes in, and I can't give away all my secrets! ;)

Growing up in the 80s and very early 90s my family had one of those great old air poppers (I bet it is still hidden away in some hole, actually), then the rest of the 90s were filled with good old nasty microwave popcorn, which never did the trick. A few years ago my uncle introduced me to the wonders of cooking it in a pan on the stove in a nice heavy dose of quality olive oil. Throw on some fresh melted butter, salt, and pepper and never look back. I can't even enjoy movie theater popcorn anymore! Just homemade.

There was one year in college that my boyfriend and I went through a little more than 38lbs of popcorn kernels. (Yes, literally...$2.35 for a 12.5lb bag at Costco!) We always cooked in a pan on the stovetop. I like mine cooked in olive oil, and sprinkled with sea salt and a little cajun seasoning.

krisnic, the cajun seasoning sounds fantastic!

not having space in the kitchen for another single-use gadget, i'm quite happy with the paper bag method (you don't even need to add oil, in my microwave at least). it's just as easy as the microwave popcorn you buy, but cheaper and without any scary chemicals.

I air pop my popcorn, then drizzle with olive oil, salt, and pepper. Delicious! A friend in college introduced me to this method, and it totally swayed me away from microwaved fake butter popcorn.

Another Whirley Pop addict here. I used to be an air popper kinda gal, but compared to the Whirley, the popcorn is indeed "styrofoamy." My Whirley Pop is on the verge of death from constant use, and I will undoubtedly sally forth and purchase another one. I will gladly sacrifice storage space for tasty, wholesome popcorn.

the paper bag method works great for me, even without the oil. I don't staple it, just fold over the top twice. the only problem I've had is that it's hard to get it seasoned unless you like to use spray butter after it pops (I think it makes the popcorn soggy).

anybody remember Jiffy-Pop? "As much fun to make as it is to eat!"
I don't own a microwave, and won't own one...They're
s c a r y...

You linked to (at the end) but forgot to specifically mention the West Bend Stir Crazy popper. It is well worth the cabinet space. Best popper I've ever used. Good popcorn NEEDS oil, and the kind of oil you use can build flavor in the popcorn (I am referring specifically to coconut oil, but be creative).

Oh, and Jiffy Pop is still around. It is made by ConAgra. Look for it in your local supermarket, but don't expect it to be any better than microwave, since it still contains diacetyl "butter" flavoring...

I use the stovetop method but mine is glass so I pick the pot up to shake it. The oil isn't healthy but the popcorn is definitely tastier.

I had a cousin who used to pop the corn in a big aluminum "hammock" made from foil sheets crimped together. She'd hold it over her gas range and move it around to distribute the heat. Some of the popcorn would jump out since it was completely open but as a kid it was the best thing to watch.

I bought the PowerPop Microwave Bowl 2 years ago and LOVE it! The popcorn is fresh and yummy and pops up without any oil, so I can choose what (if anything) to put on it. The PowerPop has a disc in the bottom of the bowl to heat the kernels quickly and I use the same disc 20-30 times before replacing it. I splurge on Amish popcorn with small kernels (Check out Wabash Valley Farms at Amazon) and never get pieces stuck in my teeth. You can even pop any kernels that don't pop the first time by putting them in again.

I make my popcorn in big cast iron skillet, with a lid. The vents on the sides of the skillet allow the steam to escape, which makes for very fluffy tender popcorn. You just have to make sure you use enough oil to coat the kernals -- popcorn won't pop as well if you skimp.

Does anyone else wait for three kernals to pop before adding the rest of the popcorn?

Air popping is the only way to go! If you get quality, organic popcorn the flavor is amazing - no Styrofoam texture at all. Plus, there are all different varieties of corn to try, with red, blue and purple hulls. Think outside the microwave box! http://www.selectpopcorn.com/

I use the stovetop method, with peanut oil and sugar. yes, sugar.

I looooove popcorn, but hate the prepackage microwave kind. I make it on the stovetop all the time, but I have to say my old, lightweight pot works way better than my heavy non-stick All-Clad. I keep the crappy one around just for popcorn :) And I find I don't have to shake it much. Just once or twice towards the end.

My family has a long time love of popcorn. I remember those air poppers, In fact last year I bought my brother one for Christmas because he had just gotten married and all his wife knew how to make was micorwave popcorn! I like air poped over microwave because micorwaved popcorn has always tasted more like cardboard to me. I like to drizzle some butter and add either season salt or lemon pepper to my popcorn!

i now use the paper bag method exclusively. i just throw in 1/4 c kernels with no oil, salt, or anything else, fold over the top a few times (tightly, but it doesn't open in the micro), pop for about 2 to 2.5 min, then douse with melted butter. so fantastic.

I've always used an old wok to make my popcorn (mom did, too.) A little oil, then plenty of salt afterwards; a big ol' bowl of YUM!

Yep, 3 kernels to test the oil, then add the rest. :^)

Alton Brown did an episode of Good Eats about popcorn. He used a stainless steel bowl, foil and tongs to make a popper. Also showed how to make your own popcorn salt from kosher salt.
http://www.youtube.com/watch?v=SPBIeF4dbmk&feature=related

I just recently bought an air popper. I had one of those presto pop microwave bowl things and I hated it. Even when I followed the directions I burned the popcorn. I ended up melting the bowl. I've never heard of popping popcorn in a paper bag before, that's great!

We usually season ours with tamari, nutritional yeast, and granulated garlic. We sprits on some olive to help the spices stick.

I also like, curry powder, paprika, cayenne (sp?), sugar, etc. It's so much fun to try new flavors.