Same here. The vertical shape does a great job of keeping the unpopped kernels on the bottom by the agitation of the popping corns and the occasional shake. I’ve never experienced soggy or stale popcorn, probably because, like you, I dump it into a bowl after to season with real butter and salt.
ETA: Popping corn takes, what? 30 seconds? Just cleaning a stock pot takes longer and it doesn’t have any gears or hinges.
Nope. Sorry, but I’ll take “greasy with butter” over mysterious “artificial butter flavor” any day. But I’ve never been a fan of movie theater flavor and won’t even get popcorn at a theater that doesn’t use real butter. I know it tastes more “buttery” to most people, but butter tastes plenty buttery to me.
