Old-fashioned Popped Popcorn

I am Done--with a capital D--with microwave popcorn. It's bad for you. It tastes gross. And it's so costly compared to how much popcorn you can make with one jar of kernels. Next to computer ink, microwave (and movie) popcorn is such a ripoff. Making your own popcorn is as fast, if not faster, than the microwave version too. The only downside is having a pot to wash. The dishwasher makes that no big deal.

Ingredients:
popping kernels
canola oil
butter, melted
salt

Directions:

1. Pour a puddle of oil in a pot with a lid, 1-2 tbsp, to thinly coat the bottom of the pan.
2. Sprinkle popping kernels in pot, enough to make one-layer of kernels on the bottom of the pot.
3. Give the pot a shake to coat the kernels in oil.
4. Heat on high, with the lid on, but slightly ajar, so steam can escape.
5. Shake the pot occasionally to prevent sticking.
   
6. When popping begins to slow, remove from heat. Keep the pot lid on until all popping has stopped.
7. Season with melted butter, salt, or other seasonings.

Inspiration: My childhood