Popcorn

Ingredients

Method

Preheat a large heavy pan (cast iron preferred) to 220 degrees leaving the heat to spread evenly.

Add and swirl a small amount of oil if the pan is not well seasoned.

Drop popcorn in to mostly cover the base of the pan but all kernels must be directly on the base

Cover with a <1cm mesh or cooling rack to allow good ventilation (to avoid damp, chewy popcorn) and shake the pan occasionally to prevent burning.

Pour out once popping stops.  Check for and remove unpopped.