I use grape seed oil, which has a high smoke point and neutral flavor. If I feel extravagant, I use avocado oil, which has an even higher smoke point, but is generally more expensive. Avocado oil also has the most neutral flavor, and so I save it for when I want absolutely no flavor of oil added to something - it makes good mayonnaise.

I use a Whirley Pop as well (the aluminum model), and am impressed that you are able to use coconut oil without it smoking. If I keep the temperature below the smoke point, it seems as though the corn never pops.

Maybe avocado oil is worth a try, I looked at this chart and was amazed at avocado oil's 520 degree smoke point.

kc - I think you're off base with your 400-460. If that's really what it takes, then most oils in our pantry wouldn't work. I just googled around and while it's all over the board, most say 350 give or take. Which makes more sense to me, considering I've never had a problem with burning oil, and I've even used olive oil. I suspect your issue is throwing too much heat on the pan all at once rather than letting the pan oil come up to temp at a moderate pace. I go with the instructions I read on a jar of kernels: put a few kernels in oil, heat it up until they pop, then add the rest.

That said, Orville Redenbacher's popcorn popping oil is made with soybean oil, which has a high smoke point.

I wonder if the issue is with the thin aluminum pan that makes up the bottom half of the The Whirley Pop stove-top gadget? Maybe it heats up too fast. If 350 degrees is the temperature to get popcorn to pop, and coconut oil smokes at 350, that doesn't seem like much margin for error.

Popcorn.org (they are the Popcorn Board, not sure who that is, but Popcorn Board does sound authoritative), does agree with what you found - 347 degrees is what it takes for a kernel to pop. Elsewhere in the popping tips section on their site, they advise heating popping oil to 400 to 460 degrees. When I did try lowering the temperature, the popping did not seem as thorough.

Thanks for the ideas and replies everyone.

We use whatever oil is handy. I have a stainless pan (Farberware, 2 1/2 qt) that we have used for 30+ years. Like FOAS (we read the same jar), I cover the bottom with oil and put a few kernels in, when they pop I cover the bottom of the pan with a layer of kernels and stir. Once they start to pop I cover the pan and I shake it on the burner, until it stops popping. Bag it, melt some butter and pour it over the popcorn and eat. Good stuff

I use butter flavor Crisco in my smallest sauce pan. About a heaping tsp? When that melts, I put 3 kernals in and put the lid on. When those 3 pop I cover the bottom of the pan with kernals.

I don't make it often, but when I do, it's usually with peanut oil using a 4 or 5 qt saucepan.

Something to be said for the quality of the corn. In years past i used any ol' kernel and just an 'everyday' pan that worked well for the job. Then picked up a whirly one, the BackToBasics. It is stainless and does not seem so great and i'm not one to buy a single-use gadget but this thing is impressive.

Popcorn is a few times a week and one of our only snacks. I just read the label on our brand. It is organic and from Nebraska. (Pretty cocky label). Almost embarrassing but must admit it is true. DH recently bought another grocery brand kernel in a pinch and not at all as good. But anywho, we use a tbsp of coconut/olive/organic canola blend that we have for an everyday oil...pops fully in just a couple minutes on med heat with no smoke or burn and no 'widows' or un-poped kernels. Our brand is Fairway but that is local NY. I can make a batch after a long work day with half an eye open exhausted, and get a good full pop.

With very little oil. Medium heat, gas burner. If you don't have a whirly type popper, find the best pan for the job and a good kernel. Experiment.

We have also used just coconut oil with same results. Convinced it is the quality fresh kernel and the pot...not our cooking skills at all.

I use peanut oil these days. Have read some disturbing things about canola so have switched to peanut oil for everyday use.

Nothing better than stovetop popped popcorn! So much better than the microwave stuff. (The smell of microwave popcorn makes me gag!)

Linda

I use coconut oil in a cast iron dutch oven. We get fairly good popping and have not noticed issues with smoking. Avocado oil sounds great but for a family of 6, probably would not be feasible for popcorn which is our budget snack. If I find a glass lid for my wok, I would like to try popping corn in it.

The best, for us, is white hulless. Getting hard to find. We also found this wonderful Amish baby white hulless popcorn. We get it from the local farm markets. It is really good, even microwaved.

Baby white hulless popcorn

I use refined coconut oil and an old Club aluminum saucepan. It's just for me as DH doesn't eat popcorn. I use a couple tablespoons of oil...plop it in the pan, pour in 1/4 cup of corn, put the lid on and turn the burner on high. When it starts to pop I turn it down to medium heat. It only takes a couple of minutes for it all to pop. I don't have smoking issues. Always have several un-popped ones, but I buy cheap popping corn. Pour on melted butter, sprinkle with nutritional yeast...heaven.

I used to use a blended oil but have been trying olive oil. Have avocado oil too and thought about trying that.

Momj47, you can buy the Amish Country Popcorn directly from their website (just those words together plus dot com). I've been buying from them for years -- since my youngest (now in college) was wearing braces and we decided to try the "hulless" varieties. Check out their bargain shipping option where you can pay a fixed price for shipping and get up to three of those 6 lb bags in a box -- or try some other varieties.

Thanks, I think my daughter used the last bag yesterday. We'll be needing more.

I also use whatever oil I have on hand, although Elery bought a bottle of "special" popcorn oil, Jiffy Pop brand. We also have a Whirly Pop, and it works fine no matter which oil I use, although I spent a lot of years shaking a RevereWare skillet on top of the burner. I don't care for air popped popcorn, which is why my popper got temporarily repurposed into a coffee roaster, LOL. I usually just buy grocery store popcorn, although Elery gravitates to the Orville Redenbacher stuff, but I just ordered seed corn so I can grow my own this summer.

Annie

I'm surprised that no one has said (or maybe I should say admitted) that they use bacon grease. As a child that was what was often used and I still like to use it.

Doesn't 'anyone' else use bacon grease?

Sue

I have a container of bacon grease in the fridge. I've never thought of using it for popcorn. Sounds good though! I'll have to try that sometime, but I'm low carbing at the moment so maybe later on down the road. Thanks for the idea!

Thanks for the link for hulless popcorn! DGS has braces and loves it, and baby sister loves popcorn also, but we have to pick it apart for her, and we can't do it fast enough! I will see about ordering some for them.

I haven't thought about using bacon grease in YEARS! I totally forgot mom used to use it when she made us popcorn! DH or I (depending on who gets up first!) will be cooking bacon in the oven in the morning. I will have to make sure we save some of the grease. Thanks for the reminder.

My understanding is that there is no true hulless popcorn, only those with more tender hulls. And that usually means smaller kernels. If I'm wrong, I don't care if you want to slam me. I'm only mentioning it because I don't want Tami to think she can give a baby or toddler popcorn without plucking off the hulls first.

"hulless" popcorn still has hulls -- they are generally smaller kernels with softer hulls and are much, much less of a problem for teeth and dental work. Less annoying in general. I prefer it even though no one is wearing braces now.

ETA: My son didn't have any problems with it when he was wearing braces. Best to start out with a smaller order and try it out. We now order medium white, baby yellow and the midnight blue -- two are listed in their hulless selections and the baby yellow description says it is good if you don't like the coarse, tough kernels, so that is close.

i used a little lard a couple of days ago and it worked perfectly.

Donna, thank you. We would check them anyway, but it's good to have the reminder.
Randy, I have lard, too! The only time I use it is when I make my aunt's hamburger buns. They don't taste right if I don't. She almost didn't give me the recipe because anyone that she had given it to said they didn't taste the same. I made them as written, and they are perfect. I am so glad that I got it when I did a few years ago. She passed away in Oct. Nice memory to have!

I'm usually pretty health conscious, but the bacon grease idea sounds too tempting to pass up.

Bacon grease. Something tells me I'm going to regret having read that. Guess I'm having bacon with breakfast tomorrow, just so I can save the grease.

I just got gifted a Stir-Crazy West Bend electic corn popper from Freecycle. I asked for an air-popper, but got this one instead. From what I've read air-popped popcorn tastes like styrofoam anyway.

Some vegetable oil in the base, throw in the kernels and the little mechanical arm goes around and around and they pop perfectly. No unpopped old maids. I'm thrilled.