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The Shake Weight Review Questions
Making popcorn on the stove...keep using current pot or get a Whirley-pop?
I love popcorn and currently use an old commercial grade (read heavy) stock pot (think its 8 qts, not sure) on the gas stove to make popcorn. Needless to say this process is tiring b/c of the constant shaking and heavy pan weight so I would like to get a Whirley-pop to replace it. However I am hesitant because I've read several reviews indicating it won't hold up well to daily use because of the plastic gears. These reviews are also conflicting about whether the pan and mechanism are aluminum or stainless steel.
I would be making single batches, sometimes 2 batches...depends on how long the movie is LOL.
How sturdy is the Whirley-pop? Is it made from aluminum or stainless steel?
I will preface this by saying that I do not currently, and have never in the past actually own a Whirly-Pop. I have heard of them, and seen them in stores.
That said, I am a bit of a popcorn freak. I make stovetop popcorn at least 3 times a week, I make caramel corn, Kettle Korn, movie theater style and traditional old fashioned style.
By far the best thing I have found for making popcorn is a $12 wok I picked up at an Asian market. Mine looks just like the one pictured under my sources links. It has a round bottom, so all the oil pools, and uncooked kernels end up right where the heat is highest.
You'll need a lid too, I got one at the same market. You want aluminum, not steel - for 2 reasons. First, it's lighter, and second, you can drill holes it it very easily. I did that so steam could escape.
I know this didn't exactly answer your question, but it works so well for me that I had to share.
Anyone saying "use microwave popcorn" should have their ability to post in Food and Drink revoked. Even if stove top popcorn didn't taste a million times better, it is a ton cheaper, and produces less waste. Microwave popcorn is one of 2 things banned from my kitchen.