Can't figure out the big deal. First, I grew up making popcorn in a pan like this, and still do it all the time. An air popper is dry and microwave is full of trans fat and such. I also have put the butter into the pan for a long time, when I use butter. Except I agree with the person who said if you stick the butter in with the oil immediately, it just burns and doesn't work. You have to wait until it starts popping -- have it on like a knife ready to go. Wait until it's just getting a good pop going, but no longer or it won't melt right. Open the lid enough to get the knife through and just scrap it on the side and let it slide down. If it hasn't popped too much, it'll melt as it pops. Too soon and it burns, or just cools it down so it stops popping. Too late and it doesn't really melt. It can take a little practice to get it perfect. I've done this for years. (Though I don't have peanut oil around. And I absolutely will put more salt on anyway cause I'm unfortunately a salt-aholic.)
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Can't figure out the big deal. First, I grew up making popcorn in a pan like this, and still...