The very first thing you will notice if you compare making your own popcorn with a popcorn popper (like the famous Whirley Pop) to making it without (with a large pot) is the popper heats up faster. This is because popcorn poppers are specifically designed to pop popcorn. Your large pot was designed for boiling water, soup, or stew. Still, it is a decent alternative.

If you desire efficiency, pick from the many popcorn poppers available on the market. The very popular Whirley Pop gets the job done so fast you might be amazed the first few times you see it in action. Your large pot will take a few more minutes to pop your corn.

Flavor can vary among popcorn poppers. For me, the best flavor does come from the Whirley Pop -- because you can allow it to season like a skillet, rather than wash it after each use. True, you can allow your large (metal) pot to season as well, but only if you intend to use that pot solely for making popcorn. In that scenario, you will need a spare large pot for the times you cook pasta or beans -- or whatever you would cook in a large pot. If that is the case, why not choose from the available popcorn poppers out there? The Whirley Pop for example, is cheaper than most large pots.

Related to flavor, is popcorn's consistency. Most popcorn poppers will give you better consistency -- kernel to kernel -- than popping with a large pot. Popcorn pops because the kernels have a small amount of moisture trapped inside. Heating that kernel turns the moisture inside into steam, which builds internal pressure until... pop! You have popcorn!

The more evenly you distribute the heat that pops your corn, the more consistent will be your popped kernels. (A few half-popped kernels at the bottom of the bowl are fine, but who wants to eat too many of those?) Popcorn poppers are designed specifically to evenly distribute heat and provide that consistency.

We cannot discuss popping methods without a mention of safety. Popping popcorn relies of course, on a heat source. The safety winner is clearly the method that keeps you as far away as possible from that heat source. If safety is more important than any other consideration -- like if it's your kids who are popping the corn -- then choose one of the many available microwave popcorn poppers. I prefer stovetop popped popcorn, but it does create the danger of a heat source (or an open flame, if you have a gas stovetop) in your kitchen.

The utmost satisfaction for me comes from a Whirley Pop -- it's fun to use, and it creates all-around good popcorn. That said, using a large pot still produces a very nice popcorn -- one you can munch a bunch while watching a DVD with your family. So, how do you make your own without a popper?

• Start with large pot, like you use to boil spaghetti.
• Be sure to also have ready the lid to your large pot, oven mits, a measuring cup, a tablespoon, cooking oil, your popcorn, a large bowl, and your desired popcorn seasonings.
• Drop only 3 kernels into your pot -- these will be your test kernels.
  
• Measure 2-3 tablespoons of cooking oil and pour the oil into the pot. (Pot sizes vary of course, so be sure to use enough oil to cover the bottom of your pot in a thin layer just deep enough to submerge your test kernels.)
  
• Go to your stovetop and turn the heat on medium/hi or hi. (On my stovetop, all the dials are only low or hi, and low just won't do.)
• Place the lid on the pot, and the pot on the stove.
• Now, measure your popcorn. This will be a trial-and-error thing, since pot sizes vary. Measure out between 1/2-cup and 3/4-cup of popcorn.
• Listen for your test kernels.
• Once all three kernels have gone "pop", with your oven mits on, raise the lid and pour in your popcorn kernels.
• Return the lid and feel free to grab the handles -- and with your thumbs on the lid -- shake a little.
• The furious popping will be going all out within one minute.

You end up with pretty decent popcorn. Pour it in your bowl and let it rest a couple minutes. Season to taste.