1. Add popcorn kernels to a 5-quart heavy-bottomed sauce pan.
2. And the oil. 
3. Put on the lid and turn the burner on high.
4. Give the pot a good shake every 30 seconds or so. When you hear the first pop, take the pot off the heat and hold it an inch or two above the heat source. This is so that any popped kernels don’t burn while the unpopped ones are finishing off.
5. When the popping has slowed down (this doesn’t take long to happen), turn off the heat and take off the lid, being careful to avoid the hot steam and watching out for any last kernel that might pop at you.
6. Sprinkle with half of the salt and half of the butter, if using. Toss. Add remaining salt and butter.

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