I decided to make some popcorn in my Lodge cast iron dutch oven. I used Orville Redenbacher's classic popcorn. I poured in some oil, heated up the iron and poured I the popcorn.
Disappointed.
Only half of the corn popped. Perhaps I took it out too soon? Well, I was worried that I could burn the popcorn with the cast iron, so after the kernels stopped popping a while, I decided it was done. It wasn't.
I took out the popcorn and ate what I had and it just tasted stale. I put the other half that did not pop back in the dutch oven after adding a bit more oil. While they all popped this time, some of them were burnt.
I don't think cast iron is the way to go for popcorn. Perhaps a regular teflon coated pan is better.
My wife tried air popping the corn. After seeing it fly all over the kitchen, I don't think she was happy with her popcorn either.
I think we are headed back to microwave popcorn. It's just easier to deal with!
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