I love popcorn and am very particular about the seed. I can't seem to find it these days but when I was growing up on the farm, I used to grow a Japanese hulless corn, the seed of which I was able to buy from a seed company whose name now eludes me. Anyway, this Japanese hulless corn pops white and small, sweet and crunchy. I used to use a cast iron frying pan and bacon drippings. Then the temp has to be just right, too and when the seed starts popping, you have to momentarily lift this heavy pan with one hand, the other on the lid and shake it.....put it back down for a few seconds, then lift again, and so on until it stops popping. Then I, continuing in my sinful ways, drizzle real butter over the popcorn. Of course, then there's the salt and once in a while some pepper, lol!
Since I cannot find this elusive seed, the next best thing I use is Orville Redenbacher's microwavable Tender White. I don't care at all for yellow seed because of of all the hulls and the flavor.