====== Popping Corn In A Pot With Oil ======

| **Field** | Cooking, camping, minimalist living |
| **Went Obsolete** | In the 1990s with the advent of microwaveable popcorn packets. |
| **Made Obsolete By** | Microwave oven |
| **Knowledge Assumed** | Some feel for the relation of heat and steam is necessary |
| **When useful** | If you are hungry, camping or don't believe in microwave ovens |

Only properly hydrated corn can pop. Attempting to pop dehydrated corn is an exercise in futility. Modern microwave popcorn is sealed and perfectly hydrated from the factory. Popcorn stored in bins or bags dries out and can become unfluffy or unpoppable. You can rehydrate popcorn by adding a little water and shaking it up. Store corn in a hermetically sealed glass jar, waiting at least 3 weeks for the humidity to distribute through the kernels. The longer you wait the more thorough the hydration.

Popcorn pops when the kernel heats up faster than the steam inside the kernel can escape. The oil assists in conducting heat into the the kernel faster. I find that corn oil is tastiest. In any case, an oil with a high smoke point is necessary. Do not use soy oil or other oils with a low smoke point as they smoke prolifically and stink up your cabin. Use a thin lightweight pot, heavy clad expensive pots are not suitable. Thin cheap camping style pots are best for fast heat distribution and easier to agitate while popping.

Preheat your pot and oil until it just starts to smoke, then add the corn covering the bottom. This ensures speedy heating of the kernels and a fluffy pop. Have a lid for the pot or the corn will go everywhere, although the lid needs to be loose to allow escaping of steam. A screen is actually better than a solid lid. Well-hydrated corn will release a lot of steam, and it can burn you. Shake the pot on the heat every 10 seconds or so to agitate the kernels. This action ensures even distribution of heat and prevents burning. High heat is best, but the hotter it is, the faster you need to dump the pot. Have a large bowl ready for dumping. When the popping slows down, dump the pot into the bowl. It is better to have some "old maids" than to burn the popcorn.

Make no mistake about it, popping corn perfectly is an art form, and only practice will ensure a perfect result.

- Not obsolete. I pop mine this way. It's actually faster and you get more complete popping than you do with an air popper. Theatre popcorn machines still use the pot/oil method.