Use a pot with a matching lid and a large surface area (about 5 inches deep and 9 inches across is good for 1 cup of popcorn).

Pour 1/4 cup canola, vegetable, or coconut oil into the pot.

Add 1 cup popcorn kernels to the oil. If using, sprinkle in a little sea salt. Shake or tilt the pot so the kernels are coated with oil and spread in a single layer (not piled on top of each other).

Place the pot over medium heat. Begin sliding the pot back and forth over the burner or gently shaking it side to side so the kernels move and heat evenly.

When the first kernel pops (about 3–5 minutes), put the lid on the pot. Continue sliding/shaking the pot so the remaining kernels pop evenly.

When the popping slows to about 2–3 seconds between pops, remove the pot from the heat and carefully lift the lid away from you to release steam.

Transfer the popcorn to a bowl. Toss with melted butter or other mix-ins and additional sea salt if desired, and serve immediately.