As long as they're in hot oil that makes them pop, I don't think popcorn kernels care what kind of vessel they're in. Should work fine. Maybe the amount could be limited by shape of the wok's bottom. Mine is rounded concave and not flat so in my house a lot more popcorn could be made in a conventional flat-bottomed pot with a broad bottom.

I've never tried it myself. I hope you have a lid for your wok! :-)

I do have a lid, and some grapeseed oil which can get hot.

Any vegetable oil (not olive oil) will work.

You could, but why? As I think about this, I am remembering how, as a child, my family would pop corn over the fireplace coals in one of those long-handled screened box corn poppers. Really fun. I have a couple of these.

But, whenever DH and I have a hankering for popcorn, we tend to make it in the following way. Easy Peezy and it always results in tender delicious popcorn.

Popcorn in small sauce, pan with a lid on the stove with the vent ON

Here is how I turn out a batch of popcorn. For one or two people. I use a burner on high, but I don’t leave the pan on there full-time. I use about a two or 3 quart saucepan with lid and a handle.

I put a little bit of vegetable oil and maybe I cover the bottom with quality popcorn. I cover the pan and I turned the fan exhaust fan for the range on high. With the burner left on high, I can move and remove and shake the sauce pan as needed. And I periodically vent the lid so that the steam can escape out the kitchen range exhaust. Otherwise, you get tough popcorn. Popcorn does not want to be steamed, so in my opinion, it’s important to let the steam vent from the pan. Obviously you want to keep the pan covered wow the popcorn is popping.

I lift the pan off the burner periodically, otherwise the popcorn would burn. And I also vent it and shake it. I don’t put much oil in the bottom of the pan. I don’t want oily popcorn.

Later, you can add whatever you want to popcorn. I found a really good thing to put on popcorn is salt sea salt and brewer’s yeast. And of course there’s always melted butter or whatever else you want.

Why? I used to use a Revere Ware pot, until I bought a stove top popcorn cooker on Amazon. It is much better.

I do. I use a flat bottom wok w/ a domed lid that I bought forever ago before getting a real wok.

I use the same pan my dad used back in the 60s. No shaking needed, no exhaust fan. Perfect popcorn every time!

You could, but why?

I read the idea online, and there were some enthusiastic descriptions. Naturally I do not do everything I hear about on the internet, so I decided to come here and ask whether anyone had tried this. It is not an outlandish idea, after all a wok is just a differently shaped pot. The more traditionally shaped pots might be better, but there is still no harm in asking (or even trying). Of course if I hear people tried and it did not go well, that would be different.

We use an pressure cooker from the 1940's. It is very thick so it distributes heat evenly. The vent open on the lid might be enough to let the steam out, but we use a flat lid instead and leave it cockeyed on the pot so that steam vents.

Before starting the popping, I fill the sink with water so that I can cool down the hot pot very quickly after dumping the popcorn into a bowl. The pot gets so hot that oil in it will continue heating and oxidize in the empty hot pan. I don't want that to happen. However, I see woks with a glaze of oxidized oil is commonplace. So maybe a wok is appropriate.

Microwave is my favorite way to pop corn. Any microwaveable bowl with a clear glass lid will work just fine, No oil of any kind needed.

Rusty

Cook n home popcorn popper amazon.com

https://www.amazon.com/gp/product/B07PPD975X/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&th=1

I just checked and the wok works on the induction plate I use sometimes for canning. This would be good because the induction plate heats and cools very fast, so making popcorn will not heat up the kitchen.

it works in an instant pot as well

" no exhaust fan."

Your photo shows a gas burner. If that's your cook top, you should always have the vent fan on, no matter what you're cooking. The combustion of natural gas produces dangerous poisons that are better not breathed. Simply turn on the fan to remove them from the house, easy as that.

I'll bet many will think "I never use my fan over my gas range and my health isn't affected". Facts are facts and the unhealthy nature of what burned gas produces is a fact.

“Naturally I do not do everything I hear about on the internet,”

Ah, c’mon! That’s what they all say. 🤣🤣🤣

Oh, you know what is wonderful with popcorn?

Old-fashion, real, popcorn balls made with molasses, not corn syrup. I have my aunt’s recipe someplace. The ingredients include molasses, utter, popcorn and I think perhaps sugar. They are a bot like Cracker Jacks in flavor and beauriful to behold. A tad out of season in July northern hemisphere.

I love my air popper for my popcorn.

I go with sure by why would you?? Size of wok =little corn in my estimation. I have a whirly pop kettle so all the kernels get popped. No shaking necessary.

Size of wok =little corn in my estimation.

I don't understand exactly, why that might be? I do have a flat bottomed wok, the flat area is 6-7 inches. That would seem to be more than enough space for a single layer of kernels that would provide the equivalent serving size of a microwave bag.

"No shaking necessary"

I get two huge bowls of popcorn when I make it in my round bottom wok. I use 3/4 cup of popcorn and 1/4 to 1/3 cup of oil, to make sure that the corn is covered in oil. This amount of corn will come close to filling the wok, and the wok will hold a lot of popcorn - much more than my other pans.

I assume you are trying to keep the number of pans to a minumium. You can make popcorn in anything. For years I used a 3 qt copperbottom Revere Ware saucepan. I had dropped the pan and it had a dent which vented the steam. I had the old style coil stove top. It made a huge bowl of popcorn.

I had to get a new stove and it was a smooth glass top and they did not recommend using copper bottom. That is when I bought the popper shown before.

As long as you have a lid for the wok, it should be fine.

Perfect Popcorn Simply Recipes Elise Bower

3 tablespoon canola oil

1/3 cup popcorn I like Orville Redenbacher's

1 tablespoon of butter if wanted

salt to taste

Heat the oil in pan on medium high heat.

Put 3 to 4 kernels in pan and wait for corn to pop.

Add the rest of the popcorn in an even layer.

Cover the pot and remove from heat for 30 seconds. This brings all of the kernels to the same temperature, so the pop all at once.

Return pan to heat, and once they pop, start shaking gently.

once popping slows, dump in bowl and melt butter in empty pan. Salt and toss.

Well, I'm sure there will be a couple 'I told you so's' but the wok did not work out for me personally although it does work well for others. I think it might be because my wok is larger and heavier and harder to shake, because kernels got scorched on their underside. So I ended up getting a Presto Poplite and it is easy to use.

I think a round bottom wok works best, but it will not work at all on induction. The round bottom allows the kernels to drop to the bottom very easily and get close to the heat. I do shake my wok when making popcorn, and pretty much all of the kernels pop, except for maybe three or four.

I am sure the shaking makes the difference. Logically the larger the base..more kernels nearest heat ought to get one the best outcome. My comment about small amount would be because I only have an electric I got from my brother for our wedding 35 years ago. I doubt it would hold a 1/3 cup raw corn once popped!!! Probably not even a "wok' by chef standards! 🤣😂😆