After a lifetime of popcorn experimentation, here’s what I do. Start with a large saucepan. Not a boiler, a saucepan. Enough oil to lightly coat the pan bottom. I use peanut oil or olive oil; you can add a slather of butter to the oil, if you like. Heat the pot with the oil over a medium high flame. As it starts to get hot, add enough kernels to cover the bottom of the pot one layer deep. Don’t overdo it. Use premium popcorn, not store-brand. Leave the lid off and watch the kernels. (This is not the time to refresh your drink or make a pit stop!) Just as the kernels begin to blossom, put the lid on it. When the popcorn is about halfway finished popping (You learn!), take the lid off, and let the popping finish. You’re going to get some escapees! I didn’t say it was the neatest method. It won’t be too bad, though, and the dog loves it. This helps keep the moisture from making the popped kernels tough. Oh! And shake the pot now and then throughout the process. Doesn’t take much. Salt and eat. And bosn_otter, it does matter!