I'll bet the heat is a factor too, because the kernels are popping too fast. But more than that, you're generating a lot of steam in the pot, and faster if it's too hot. Steam is an enemy of popcorn. As soon as you can while popping, without popping kernels flying out everywhere, lift the lid a bit and let steam out, even as the corn finishes popping. Some steam escapes through spaces in the lid already, but not enough. So, between heat and steam, your popcorn should do fine if both are controlled. I have a posting here somewhere of how I change the temperature during popping, to help control heat -- and get great popcorn.

Thanks for that. I'm sure I really just like the coconut oil for the flavor it gives to popcorn.

When you use a collander lid (metal, of course) be careful standing over it as you may get some pinpoint sensations of hot oil splashing, and escaping through the holes (very small splashes). In all the years I used a collander lid, I never got burned. It's just that those pin pricks of oil were hot!

I agree with you about the fat content, and I stayed away from coconut oil for years. Then one of the fitness coaches at my gym said there is new evidence that coconut oil is good/okay for you because of Omega-3 fatty acids or something, and I started listening. He said you need to get the unrefined organic non-hydrogenated kind. And guess what - I found it at the health food store!

Anyway, your pot sounds great. I don't use so much oil, only about 1-1/2 tablespoon, just so all the kernels get wet when I shake it around in the beginning. Yeah, the tight cover thing is a myth because all you're doing is trapping steam in the pot. Where the steam is important is inside the kernel, since that little bit of moisture in the germ heats up, expands, and builds pressure to explode the kernel into a big fluffy delicious treat!

Glad to see some popcorn purists out there. I've used sturdy pots on the stovetop for years to make popcorn, and learned to use a metal collander as a lid on one pot to let the steam escape - so the popcorn isn't tough and small.

I think a good outcome has very, very little to do with what brand the popcorn is, really. You have to control the steam and the temperature throughout. That's where the art comes in.

Just over a year ago I bought a crank type popcorn pot from Goodwill for $5! Always wanted one of those. (Using a regular pot with lid or a crank type pot, remember that you're either shaking or cranking for one main reason - to keep the corn from staying in one spot on the bottom of the pot and burning.)

I was glad the lid lets steam escape, but I learned a new trick that works every time, no matter the popcorn brand, to make the corn pop plump, light, and fluffy; it's never been tough or hard. Here's what you do and it involves varying the heat while you're popping:

Start with 60% heat (my control dial is marked from low to 10). Put the popcorn and oil in the pot at the same time before the oil gets very hot... none of this 3-kernel business. You want to give the moisture center inside the kernel time to heat up, so that when it does pop it really explodes. The key is patience. When you've heard the first few kernels pop over about half a minute, turn the heat up to 90%. Once you have the full sound of everything popping, turn the heat down to 70% (kind of like driving - you only need first gear to get started, and after that you use less gas). As the popping subsides, turn the heat back to 90% for just 10 to 15 seconds (my theory - to give that final burst of heat to the last kernels trying to pop).

All the while, you're letting the pot lid up for 1/2 a second at a time for steam to escape. Don't worry if a kernel or two escapes while popping is at full blast. On my popper, it's just lifting the hinged half of the lid and dropping it back down.

When you're done of course, pour the popcorn into a serving dish and enjoy it however you wish. And coconut oil for popping still provides the best taste!