Recently, we did away with our microwave as described in the post, Goodbye Microwave! We found it remarkably easy to adapt and now take joy in that all the things we did with the microwave are much better when done “the old way”. My husband often jokes that even though I was born in 1969, I actually grew up in the early 50’s because my parents were older and stuck in that time period. The only way I knew to make popcorn growing up was to put it in a pan on the stove and low and behold, the recipe on the back of a bag of loose popcorn is still the same. Read on for how to make popcorn in a cast iron skillet on either your stovetop, woodstove or campfire.
The popcorn you’ll need is the plain kind in a bag, it’s super cheap compared to microwave style. We keep it in an old glass vinegar bottle with a small mouth so it’s easy to seal out moisture and easy to pour just a little when you’re ready.
Pour a thin to medium layer of olive oil in the bottom of a skillet. About 1/8 cup does the trick for an 8″ pan. Place a single kernel of corn in the middle of the pan, cover and heat on medium high.
When the kernel pops, add just enough corn to barely cover the bottom of the pan. Even as much as I have shown here is way too much. Less is better in this case as it allows more corn to pop and not scorch as it goes.
Cover it loosely (I’ve decided I like a metal colander as a cover better than an actual lid) and shake gently, back and forth, circular, whatever. Just keep it moving.
When the popping slows, remove from heat and season if desired.
Keep the lid on or you’ll wind up with popcorn all over your kitchen and your kids will think they need to take cover!