Original Whirley-Pop Popper Kit - Nylon Gears - Silver - 1 Real Theater All Inclusive Popping Kit

We have owned, used, and loved our Whirley-Pop for over 2 years now. We use it 3-5 times each week. It is delightfully simple, well made, and attractive. It could not be more easier. I typically follow this pattern when popping our corn.First, I turn the burner on to medium-high heat (6-7 on the dial where 10 is HI). I immediately pour in a full tablespoon of oil. (NOTE: be sure to carefully follow the clear and well-written native English instructions on what oils to use and to avoid. I made the mistake early on of thinking that I could use butter instead of oil. It scorched the bottom of the pan permanently. I should have listened to my wife...and read the instructions.) Then I add just under 1/3 cup of unpopped corn. This makes enough for me to have a generous serving. If I'm popping for our four young sons, then I add an additional tablespoon of oil and use a full 1/2 cup of corn. (I believe that's the maximum the popper is rated for.) I immediately give the easy-to-turn handle several cranks to coat the kernels with oil, then I give the pan a few gentle side-to-side shakes to evenly distribute the kernels across the bottom of the pan.While the popper is warming up, I prepare about a tablespoon of heart-healthy margarine in a small, microwave-safe container. I melt it in the microwave by heating it for 20 seconds at 50% power. Then I begin slowly turning the crank (about one turn every 1-2 seconds). Once the corn reaches the peak of enthusiastic popping, I turn the heat off. I continue to slowly rotate the crank (always in the clockwise direction, as the rotating tines inside the kettle are made for that direction) until the popping pretty much ceases. As the kettle fills with popped kernels, the handle may feel stuck. I simply put a little back pressure on the crank then proceed to turn again. That typically dislodges any minor jams.As the popping ceases, I immediately and carefully pour the popped corn into a large bowl. Beware of the steam coming through the well-vented lid both during popping and while pouring. It is very hot. (The steam is the result of the tiny water droplets inside the kernels reaching boiling point then exploding the kernel into an inside-out nugget of joy.) I then set the kettle back onto the stove on a cool burner with the lid open to allow the aluminum to cool. I remove the melted margarine from the microwave and drizzle it over the hot corn. I then turn the margarine container upside down and set it on top of the pile of corn so that the last savory drops of margarine trickle out. I salt to taste, then I take a large spoon in one hand and the margarine container in the other (as though they were salad forks) and fluff the corn to mix the margarine and salt.I then sit down in front of a documentary on Netflix and enter the blissful state of popcorn-eating.As I said, we have used this popper heavily for over 2 years. It still works great. Although the aluminum can get blistering hot, our boys have learned to hold the large, wooden handle with one hand and turn the crank with the other (always under adult supervision). It's very safe, and very comfortable. My only fault with it is that it's not the easiest thing to clean: lots of nooks and crevices. However, that's far from a deal-breaker. When we retire this little unit, we'll replace it with another one just like it.Hope this helps.

Our family loves popcorn. We have been eating microwave popcorn like crazy for some time but all the brands we use taste kind of chemical-ish. We just don't like them that much. Also tried a glass jar that lets you microwave it yourself but never got good popping out of it. Either stuff didn't get popped or stuff got burned. Most likely both. Anyway, microwaves suck. Cooking on the stovetop kind of stinks too because you have to stand there shaking the pot like crazy to keep stuff from sticking and burning.Basically this product replacing pot shaking with turning the little dial. Much easier. You don't really have to watch either, and you never get burned popcorn or kernels that have not popped. It produces a great product. You do have to stand there and turn the knob periodically (or throughout the popping process) but it's worth it for quality popcorn. We tend to add a little lime powder and make "hint of lime" popcorn that's great.Cheap popping corn doesn't work as well as Orville Reddenbockers. We'll try other brands when this runs out. Pretty sure the recipe tells you to use like a quarter of a cup of popcorn and a tablespoon of oil. That's nonsense. I use a half a cup of popping corn and a capfull of oil. There seems to be a lot of flexibility in how much oil you use. I've tried using coconut oil but it's no more delicious. I think just basic canola oil is best. Salt and stuff after everything is popped and out of the pan. Then you basically never have to clean it.We still make microwave popcorn sometimes because it's just eaiser and doesn't disrupt the watching of the movie. But when we want something delicious, we use this.The construction is pretty so-so. Very thin aluminum and the top just clamps on there with clamps that don't seem like they will last. The gear mechanism is plastic, and the little stirrer is just a wire that doesn't seem to stay put. Still, it's worked reliably for me, so who am I to complain?