I've been popping corn since I was 8. 34 years later, I still enjoy popping and eating it. I don't find much difference whether I put in the oil or corn first, heat the oil and pop a kernel first, it all basically turns out the same. Although, I normally add the corn and the coat with oil, so I have better control. I pop with a 20 year old 2qt Magnalite sauce pot. It's the only thing this pot is used for, and if you saw it you would see why. Although I will use other brands, Redenbacker is best. I season a variety of ways. One of my favorites: Add butter, mix, then add the powdered cheese mix from Mac & Cheese with a little salt. Excellent cheese popcorn. My norm is a mixture of salt, garlic powder, parm cheese, & McCormicks Chicken Seasoning. I've also added parm cheese and garlic while melting the butter, but that's 3 Tum's nite! The sky's the limit with seasoning. I'm really jonesing right now since I gave up popcorn for lent.