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optimal popcorn in a cast iron skillet | (Read 138 times) |
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paul wheaton
Administrator
Posts: 1338
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June 27, 2008, 08:49:16 AM |
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Last night was my second and third attempt at popcorn in a cast iron skillet.
My first attempt was about a year ago. There was lots of smoke, a lot of unpopped kernals, and some of the popcorn was burnt. I put "air popper" on my list for when I stop by the second hand stores. I never did find an air popper.
Then I read something somewhere about how popcorn is sooooo good when popped in a cast iron pan with bacon squeezins (bacon grease kept after cooking bacon).
Time passes.
And last night I had a hankering for something sweet and salty. So I decided to make some kettle corn (popcorn with salt and sugar).
For the first batch, I couldn't decide if I should turn the heat off after the popping started. I kept turning the heat on and off. It turned out great! The house smelled of bacon and the popcorn was excellent! So good, I decided to make more.
For the second batch, I left the heat on and some of the popcorn got burnt.
So now I'm thinking that maybe the thing to do is once the first kernal pops, turn the heat to low, and then when it is almost done turn it off. But this is just a guess.
Anybody have more experience with this and can give a more definitive word?
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Charley Hoke
Posts: 66
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June 30, 2008, 06:39:30 PM |
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Man you bring back some memories, I had totally forgotten about popcorn in cast iron. That was how we did it when I was a young boy 40 some years ago. I haven't tried it since.
This is what I remember and really applies to just about any stove top method.
preheat oil on medium to medium high till you see the first whiffs of smoke
alternatively, drop a couple kernels into the oil, when they pop it is ready
add the remaining kernels and when they begin popping, vigorously shake the pan back and forth on the burner
when the popping slows to a pop, pop, pop, remove from the heat and let it sit till the popping stops.
As I said it has been years but I am going to try it and I'll let you know how it turns out.
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Ben Souther
Posts: 27
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July 01, 2008, 07:15:09 AM |
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That's how I season mine.
I have a SS strainer that fits perfectly on top of the frying pan.
I put the flame on medium, add popcorn and olive oil.
I never need to adjust the flame. I shut it off a little while before the popping is done.
I like a few burnt kernels so I leave it a little longer than I need to.
Anytime, someone leaves it in a sink with soapy water or doesn't clean it out, making scouring necessary, I cook popcorn in it and can then cook eggs without them sticking.
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Charley Hoke
Posts: 66
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July 03, 2008, 08:05:00 PM |
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So tonight I had a hankering for popcorn, I pulled out the 9" skillet and followed the process I described in my previous post. I used about a table spoon of oil and a 1/4 cup of corn. Man! I had forgotten what good popcorn tasted like, crunchy and dry.
I like the glass lid so I can watch the kernels pop 
I had about as many unpopped kernels in the bowl as is in the pan, not too bad for my first attempt. It's cast iron popcorn from now on. 
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