Place a large deep skillet or pot over medium heat. Stainless steel or cast iron enameled pot work best for even heat distribution. Pour in oil and let heat for 1-2 minutes. You can test the heat by adding a few kernels of popcorn to the oil and when they pop, it’s ready.

Add kernels to the pot and cover with the lid. Shake the pot gently, holding the lid down, to coat the kernels in the hot oil. Once it starts popping, tilt the lid slightly to let steam escape.

Give the pot a shake every 30 seconds or so, to redistribute the kernels and promote even cooking. If popcorn starts to lift the lid and overflow, just dump some into a bowl then place the pan back on the heat to keep popping.

Once popping slows to 2-3 seconds between pops, remove from heat and let it sit for a minute to encourage any stubborn kernels to pop.

Pour popcorn into a large bowl and season with salt, melted butter or any other flavoring you like. Pour into smaller serving bowls if desired.