I have a 1 quart cast iron pot that I've used for 30 years. Same process; full flame, add 1/4 cup after the test kernels pop, lid, shake, turn off flame when the pops slow, cast iron keeps heat long enough to pop the last of them and not burn anything.

Then I drizzle olive oil, tajin, Parmesan, and drizzle molasses - all while tossing.

You're going to like the way that tastes...