Cast Iron Popcorn
Author: Straight Outta My Kitchen
Recipe type: Cast Iron
- Popcorn in a cast iron skillet or dutch oven is easy, and has the benefit of building additional seasoning while producing a tasty snack. Make sure your popcorn is fresh; that stored in a glass jar is best, as its moisture content is preserved. Choose a neutral, high smoke point oil like refined grapeseed or peanut.
- You'll also want some popcorn salt, and, optionally, butter. Popcorn salt is finer than table or kosher salt, and sticks to the popped kernels better. Using a mortar and pestle, you can grind table or kosher salt to a finer consistency. Melt your butter, preferably unsalted, while the popcorn pan is heating, so it will be ready.
- Regardless of whether you use a skillet or a dutch oven, you'll need a lid. It doesn't need to be the most tight-fitting, but it needs to be able to keep the corn and hot oil from spattering all over the place (and you). Use a #10 skillet or a #8 dutch oven for the purposes of this recipe, and adapt it to your preference. Note: A skillet, with its built in handle, can be easier to agitate during popping. But you're more likely to have a lid with a dutch oven.
- Add a tablespoon of oil and three kernels of popcorn in your chosen cast iron vessel, and place the cover on. Heat the oil slowly over a burner set to medium. When you hear the three kernels pop, you know the oil is hot enough.
- Add your popcorn. One quarter cup is good for two servings; a half cup, after popping, should not be too much for either of these pans. Replace the cover and give the pan a little shake to spread the kernels around. As the corn pops, shake the pan intermittently to keep burnt popped kernels to a minimum. When the popping slows to about 5 seconds between pops-- after about 2-3 minutes-- remove from the heat and wait another 15-30 seconds before removing the lid.
- Add the salt in pinches and toss between each, testing for saltiness as you go. Add your butter and toss to distribute.