Perfect wok popcorn is a technique that makes some of best popcorn we’ve ever had. All you need is a wok, some oil, and popcorn kernels. And these instructions on how to pop popcorn on the stove.
Perfect Wok Popcorn
- Quick Glance
- 5 M
- 5 M
- Makes 6 to 12 cups
Special Equipment: A 14-inch flat-bottomed wok or other large pot with a lid
Pour the oil and just a few popcorn kernels into a 14-inch flat-bottomed wok (or other large pot), cover, and place over medium heat until 1 or 2 kernels begin to pop, about 1 1/2 minutes.
Working quickly, open the lid just enough to pour in the remaining popcorn. Immediately cover the wok and reduce the heat to medium-low. If you do not hear constant popping, increase the heat to medium. Shake the wok constantly back and forth on the burner until the kernels stop popping, about 1 1/2 minutes.
Immediately dump the popcorn into a bowl and season with salt to taste. Originally published January 18, 2011.
How To Season Your Wok By Making Popcorn In It
Cookbook author Grace Young explained to us that making popcorn in a wok accomplishes a couple things. Arguably most importantly, it creates the lightest, airiest, most perfect popcorn. Less predictably, it also helps season her wok. “As the kernels pop, they evenly disperse a light coating of oil around the wok’s entire inside surface, which the heat then burns in,” Grace explains in her book, Stir-Frying to the Sky’s Edge. “Of course, popping corn will not make a new wok suddenly look or behave like a 30-year-old pan. The traditional way to develop a patina once the wok has been seasoned is to cook regularly with the wok; you cannot replicate the elegance of a truly old wok overnight. However, the popcorn trick will cheat the process a little. If you’re content to let your wok slowly age without shortcuts, then use this recipe only if you want perfect popcorn.” And you thought you were just getting perfect popcorn.