While microwaved popcorn itself can be a filling and even healthy snack, many worry about the possible health risks of the bag it comes in. Reports have warned consumers that they may be lined with "PFAS," or perfluoroalkyl and polyfluoroalkyl substances (known as “forever chemicals”), so using a silicone bag cuts this risk out entirely.

Ann Taylor Pittman of The Kitchn is an advocate for making microwave popcorn in silicone bags, calling it a “neat and tidy” technique. They are safe, reusable (so long as you wash them between uses), efficient, good for eliminating food waste, and more easily allow you to customize the flavor of your popcorn.

If you don’t want to use the microwavable bag or a silicone bag, you can forgo a bag altogether and use a cast iron pan or Dutch oven. All you need to do is fill the pan with a small handful of popcorn kernels, add your choice of oil or butter, and gently shake it until the first kernels begin to pop — once that happens, you can add the rest and quickly cover the pan.