coat bottom lightly with oil and heat large saucepan, or flat bottomed deep walled pot, with lid at ~6/10 rangetop setting.

add 3 or 4 kernels immediately uncovered.

when 2/3 or 3/4 have signaled activation temp, add desired proportionate butter and salt (seasoned is good), then at most enough kernels to fill single layer in the pan, or less if practical. cover the pan immediately because the popping is quick.

after a minute shake the pan without lifting. remove from heat when pops are 2 seconds between. let rest covered a minute.

viola, evenly coated salted and buttered popcorn.