This is a good value and pops corn consistently each time.
At first I thought it would always leave a few dozen unpopped kernels, but adding 10 seconds to the cook time can make a big difference. You just have to experiment. I use a 1300 watt oven for 2:40 with the recommended 1/2 cup popcorn. Any longer than 2:40 starts to burn the already-popped corn. Adding a tablespoon of margarine (+ salt) to the top of the corn spreads the flavor evenly.
The bowl is made of very tough material ("Gemstone") but the clear plastic lid became concave after about 10 uses and no longer fit in the rim. I had to flip it over to stop kernels from escaping. Maybe it will warp back in the other direction again?
Read all 5 Reviews
Write a Review