"I love that air popping yields popcorn with no additional flavors. "This is my preferred popping method," says Epps Swank. The Presto is also the fastest popcorn maker we reviewed, making up to 18 cups of popcorn in less than 2 1/2 minutes. As they pop, they are blown upward and out a chute into your bowl, away from the heat source. Just fill it with kernels, and the circulating hot air blasts the corn. It's only possible to make plain, oil-free popcorn with this tool.Īir poppers are great because there's zero possibility of getting distracted and setting off the smoke alarm. Still, millions of people who enjoy pre-packaged microwave popcorn don't seem to mind, and if the ease of use is a worthwhile tradeoff, this is a great option. This can quickly make the popcorn chewier and even seem slightly stale. But in a microwave, there's no escaping, so even after kernels pop, they are exposed to continuous heat. In other methods, this happens naturally when the kernels jump as they explode, and dense, unpopped kernels take their place at the bottom next to the heat source. What makes microwave popcorn "pretty good" rather than great? For the best texture, popcorn is quickly removed from heat after it pops. While most other methods either require some sort of fat to distribute heat (stovetop, electric) or require that you avoid them altogether (as in an air popper), microwaving popcorn can go either way. It's easy to use, dishwasher-safe, and its collapsible design folds to less than two inches tall for storage. If your aim is to strike a balance between the convenience of store-bought bags and the customization (or cost savings) of homemade, we recommend the Cuisinart Pop and Serve Popcorn Maker. Sometimes it's worth compromising a little quality for an efficient tool, especially when it's a version that's faster, easier, and a breeze to clean. For best results, you must crank the gears constantly to avoid burning your popcorn.Ī microwave's continuous heat can make popcorn chewy and stale quickly. It's also not a "set it and forget it" option. The superior popping comes at a slight cost: it's a bulky contraption, the largest on our list.
Second, the vented lid lets steam out (no soggy kernels) while keeping kernels in, while the offset crank arm meals you're less likely to get splattered with any popping oil that might escape through the vents. The speed has advantages beyond convenience: the faster all your popcorn pops, the less likely it is that the kernels that pop first will end up scorched as they wait around for the last kernels to pop, meaning you have evenly cooked fluffy kernels.
But because the Whirley Pop's spider legs spin around inside the pot, kernels don't linger on the hot spots long enough to burn, and unless you're dumping tomatoes or vinegar on your kernels (please don't), there's no risk of off-flavors developing. Aluminum isn't popular for everyday cooking because it is prone to hot spots and is reactive to acid, which can impart unpleasant metallic tastes. That means it heats up fast, resulting in speedy popcorn. First, its thin aluminum body is extremely conductive. The Whirley Pop also has some unique features that give it an edge above its competitors (including the classic stovetop method). But once you've gone to the trouble to read up on the best way to make popcorn, you likely want just that: the best. At first glance, it seems like a tool designed to serve a minor problem: a pot that stirs itself. Requires consistent attention to prevent burning and keep kernels moving.Īn initial eyebrow raise at the Whirley Pop is to be expected.
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