Pour the oil into the bottom of a heavy 6-quart stainless steel pot that can be fitted with a lid or metal popcorn pot.
Add 2 to 5 kernels of popcorn to the pot and cover the pan with a lid. Heat over medium-high heat, shaking occasionally until you hear one kernel pop.
Once you hear a kernel pop, remove the lid, and in the remaining popcorn kernels.
Cover the pan and every 30 seconds, pick up the pan to shake up the popcorn kernels. I strongly recommend picking up the pan to shake, so you don't scratch up your stove. (If you have a metal popcorn pan, turn the handle continually while the popcorn is popping.)
Once the popcorn kernels begin to pop, listen closely. When 2 to 3 seconds go by without hearing kernels popping, it is time to remove the pot from the stove.
Remove the lid from the pan immediately. Season with salt and stir or shake to coat. Serve immediately.
Notes
Not all kernels will pop. That's okay. Simply discard those kernels. Don't try to continue cooking to get them to pop, as that will cause the popcorn to burn.Storage: Let the popcorn cool to room temperature and then store it in an airtight container for up to 24 hours at room temperature. While safe to enjoy well past 24 hours, I find that the popcorn will begin to taste stale and past that point. Buttered Popcorn: Drizzle the popped popcorn with up to 4 tablespoons of melted butter before serving. Salt: Use table salt if you don't have iodized salt. And adjust according to your preference.