The thread below on steaming rice generated a few mentions of popcorn cooked on top of the stove. I am ashamed to say that I haven't done this in 20 years or more and have forgotten the simple technique. How much oil do you put in? How much popcorn (i.e., how much will it expand)? What temperature is good? Does the popcorn go in right away, or do you wait until the oil is hot? Do you need to shake the pan? When?