The way you make popcorn in a pot is to pour in enough corn oil to cover the bottom of the pot about an eighth of an inch. Then turn the burner on to about 3/4 so that the pot starts to get very hot. After a few minutes, dump in enough popcorn kernels to just cover the bottom of the pot, or a tiny bit more, and close the lid. Nothing will happen for a few minutes. Then a few weak, pathetic pops will occur. Let the pops inrease in frequency for ten or twenty seconds, then lift the pot and tilt it to the left and right to distribute the hot oil. Put it back on the burner and shake it by pushing it back and forth a few times. Allow the pops to increase until they all seem to be happening at once. Every ten seconds or so, shake the pot back and forth, but keep it on the burner. The popping will slow down and stop almost all at once. Shake the pot and listen. Your ears will tell you when to take it off the burner. When you are getting only a few individual pops several seconds apart, its time to take it off before the popped corn gets scorched. Take it off, remove the cover, and dump the popped corn into a large bowl. While the pot was getting hot, you had the forethought to melt about three tablespoons of butter in the microwave. Pour that carefully over the hot popcorn, distributing it as widely as possible. Then apply a liberal amount of salt, shake the bowl to redistribute the popcorn, and apply more salt from the salt shaker. If you are a faggot, you will now put on some flavoring substance, but popcorn does not need any flavoring except real butter and salt. Enjoy.