I used a glass casserole dish to pop corn in the microwave. Worked well, until I opened the door one day and the bowl burst. A piece of flying glass landed on my foot, cutting the tendon to my big toe. So be careful.
When I was growing up, we had a microwave popcorn popper. It was shaped like a bunt cake pan and had a lid. Just fill the bottom with one layer of popcorn kernals and don’t need any oil or anything. Add butter and/or salt after popping. I have no idea what happened to it…
I still use a Sears hot air popper (a relabeled Presto). It’s at least 25 years old; they were made in the USA then. I had to replace the electrical plug at one point, but other than that, it still works fine.
I’ve never had a problem using it. In fact, I usually use beef suet that I’ve rendered myself, which has a lower smoke point than extra virgin olive oil. I just don’t believe that smoke point really matters very much, especially when popping corn on medium.
I’ve been using the same air popper for 30 years. I thought everyone who didn’t use the pouches or Jiffy Pop used these. You can always butter and salt or caramel the popcorn afterwards – or plain if you’re really counting calories/sodium.