Does the kind of oil you use make it more or less difficult to clean the popper?
I've read discussions about different aspects of oil, like flavor, customer preference, cost, healthiness, etc, but I don't remember seeing anyone discuss cleanup of different types of oil.
In my home kitchen, it always seemed to me that cooking oil is bad about baking onto pans and becoming difficult to scrub off. Whereas shortening or butter seems to come off much easier. So which oil comes off the kettle the easiest? Any difference?