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Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan.
Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom.
Place the lid on the pan and immediately reduce the heat to medium.
Once the kernels start popping, shake the pan every so often and listen to the pace of the popping: The kernels should pop rapid-fire and should continue as one long continuous burst.
As soon as the popping slows to a few kernels at a time, turn off the heat.
Remove the lid and immediately add salt or other seasonings; tap the pot up and down to distribute the salt.
Pour half the popcorn into a large serving bowl, then salt the remaining popcorn in the pan and add to the bowl.