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The original was posted on /r/askculinary by /u/Ivabighairy1 on 2023-10-06 20:53:13.

Went to pop some popcorn last night and remembered I was out of oil. When popping popcorn with EVOO the kernels popped light and airy, like … I don’t know … “real” popcorn.

So, I thought I’d try using butter the same way I used the EVOO.

WOW! What a difference, and not in a good way.

Kernels were not light and airy. A lot of them were partially popped. While most of the kernels popped, the quality was much lower. Lesson learned to not do that again.

My question is why the big discrepancy between the oil and butter when popping popcorn?