Kitchen Care | Basics with Babish

NOTE: I accidentally said olive oil during the cast iron seasoning - I meant vegetable! Only use neutral-flavor oils like vegetable, canola, sunflower, or shortening!

I really love this video because kitchen maintenance is very important to and alot of people forget about that

like your voice and jokes

Oh, so honing is basically stropping.

Thanks

@Binging with Babish, I hope to do a crossover with Burrfection on Knife Sharpening.

How do you sharpen serrated knives?

I thank you for teaching me how to feed myself like an adult 🙃

I was really hoping you were going to show us how you keep your sheet pans so pristine. I've been thinking you must buy new ones for every episode, they're so clean!

When you season the knife, that killed me 😂😂

Those pull through sharpeners will kill your knife. My grandfather used those on his hunting knife and it looks like a filet knife now.

PLEASE don't use a carbide sharpener like that one. You can see the steel being peeled off the knife. Use a stone. It's harder, but your knives will last so much longer.

I gasped when you blowtorched your knife.

I dont even have a kitchen rn, but these videos melt my stress away

I was so disappointed when I saw you use one of them lazy knife sharpeners
But you brought me back when you pulled out that stone

2:08 what the fuck did I just see 😹😂😹😂😹😂😹😂❤

Babish please be careful with your fingers when you are slicing like that. You should always tuck your fingertips and put your second knuckles toward the side of the knife. You don't want to cut off your fingertip or your nail. Thanks for the vids!

Love the video, thanks

Do i season a normal skillet with a metal handle the same way i do the cast iron?

is water free where you live?? my mom would kill me if i left the tap to run longer than necessary you're making me nervous

is water free where you live?? my mom would kill me if i left the tap to run longer than necessary you're making me nervous

You need an edge of glory or Danny sullivan will steal your pudding and virginity

3:48 You mean you start with 1000 and then go with 6000 (bigger number = finer grain)

I love every pun made in this video. You, sir, are hilarious and you've earned yourself another subscriber!

2:13 I get that you season cast iron, but I didn't know you had to season your knives.

Hi please be kind and do a video of what minimum numbers of pots and pans are needed to good cooking.. There are saute pan but people saute in skillets
What the heck are braisers and saucier pans
Is an enameled Dutch oven is all you need coz my husband gave me crazy expensive (in India these are very costly) le creuset this new year and I am not very sure how to use it for everything

You are awesome

my asmr head did go good.

All I need now is basic child care

Can you use the Boos Block on wooden utensils also?

What about Titanium pans, like Tefal has? I have some burning marks on them (don't know how to describe it better).

the waterr

I HAVE THAT EXACT SAME CAST IRON

Great video.

Is it necessary to season a stainless steel pan?

That knife part xD nice one

Bought some steel wool and Barkeeper Friend and my stainless steel pans are rejuvenated! Thank you!

i uh.... ill be honest... my cast iron is looking pretty rough....but i find knife sharpening soothing, so my knives are sharp, i'm unbalanced i know.

Hi Babish, do you season your stainless steel pans?

Also how did I not learn anything

I have that same stone

I liked the video. just pointing out that there's no need to use much detergent, a drop or two of ANY good detergent will do the work. plus detergent and 80º C water will act pretty much the same in terms of grease removing.

I love the videos, but I do not have an oven. They are not common in Japan. Can you add more videos that use only range top? Or if you have some that do, make a oven-less section?

HE HIT THE KNIFE WITH SALT AND PEPPER BRO I CANT EVEN
XD

"Go clean or maintain something"
Well since I have my 1911 in pieces already I could probably do that. It has been a bit since I cleaned the bore out.

Yeah, I'm going to bake my pan after every time I use it...

I'm very particular about conserving water. And it was a sheer pain to see how you waste water. Your water is still running While you are scrubbing utensils and washing them..

The whet in Whetstone means “to sharpen”. I would also suggest once you’re on the finest part of the stone to alternate sides with every stroke to ensure even sharpening. Some whetstones use sharpening oils instead of water. I would just follow the instructions that came with it. Most whetstones also need cleaning to remove the metal shavings that will rust and clog the pores of the stone. You can usually wash in soapy water and scrub with a wire brush, but follow the included instructions if they say something else.
Also, Unless your blades are in absolute abysmal shape, you probably shouldn’t use the coarse side of the pull through sharpener, or any sharpener for that matter, as it will remove way too much material from the blade and you’ll have to replace your knives too often.

I see that Blantons back there 👌

2:13 when in doubt...

*_Season generously with kosher salt and freshly ground pepper_*

Awesome video, any chance of doing a video about what to look for and what is fluff when it comes to buying knives and SS pans?

I am soooooo disappointed in you there was a perfect Frazier clip for seasoning pans tsk tsk 😔

Ok Babish, this is a “completely new cook” question: I messed up my non-stick pan (I was drunk, please stop judging me) and magma-ed on an Olympic level of burned marinade in that I’m desperately trying to remove without destroying the “non-stick” surface. Can you or your loyal followers help me out?

shiny

Before he turned on the audio for the knife sharpening i could already hear it!!!😂😂

The asmr killed my ears, Rip to those who have sanding sound issues like me.

loved this thank you

I tried reseasoning my cast iron pan today using this video for guidance. It's worth noting that you should only use, like, a teaspoon of oil, because I definitely rubbed it down with too much oil the first time. What I didn't know was that this would create a sticky film. Like, fly-paper sticky. I had to scrub it all off and do it again using quite a bit less oil. Worked like a charm.
The moral of the story is, "a generous coating of oil" means: be less generous than you might think.
PS - I also sharpened one of my knives using your whetstone method. I had to give it much more than 10 passes on the coarser grit side, since this was long overdue, but it worked great!

thoughts on ceramic covered pans since i only own those ones

Is the crap on your steelpan somehow disturbing? besides the optics obviously

Don't get a whetstone with such a span! 1000 on one side is great when you want a good base for a knife that isn't in too terrible a shape to begin with, but don't jump directly to 6000.. Just get 1000-3000 you seriously won't feel the difference after using the honing rod and you'll have much easier time getting the knife good and sharp!
Also: use the honing rod after each time you clean the knife and then wipe off the knife with a dry or damp cloth, this way you'll always have a great knife, and you prolong the "lifespan" of the sharpness.

What about Teflon? Just a basic soap and water?

yes indeed a delicious noise

How do you maintain ceramic pans? Thanks, Babish.

thank you for all the helpful little tips. those are pricless for a beginner like me. Thanks

I died of laughter when you salted and peppered your knife

So helpfu.

was it a mistake when u said flipping to 1000 which is fine side. when its actually the coarser side of the two when u originally introduced the whetstone as 1000/6000. error must be brought to awareness!

Do stainless steel always stay white or do they turn black like cast iron?

Lmao the infomercial part 😂😂

5:56 ok, this is not epic

Many honing rods have common sharpening angles built into their tips or on the flare of the handle that you can use as a guide.

omfg "ready and willing to be mESSED UP AGAIN" "so pretty i might go eASy on them" ur KINK is showing daddy!!!!!!!!!!!!!!!!!

Remember when Babish's whole thing was not being a gimmicky CNclipr? Like, he literally said that he found the amount of extra fluff in a lot of CNclip cooking videos to be annoying? And his whole thing was being simple and straight to the point with a dry sense of humour? Or when his videos actually seemed to have a lot of research put into them? Yeah, that was pretty cool.

"until we see the raw steel peeking through".... on your cast iron pan...

I respect all wood!

1000 is the coarse grit. 6000 is the fine

The script on these videos is on point. Lmfao on the lubricated egg joke hahha

3:46 I think you misspoke here, you meant the 6000 grit. The higher the grit, the finer it is and on that stone, the 1000 grit is on the brown side, the 6000 grit on the white side. Also, you should definitively wash the stone from time to time, because the dust created by the grind is uneven and it will elevate the knife undesirably at certain points of the sharpening.

I have wooden cooking utensils, but they're feeling kinda splintery and rough. What should I do to maintain them?

I like how to make the knife better you just salt and peppered it

2:57: is the towel ITSELF on a non-slip surface? Okay then.

Would it be possible or perhaps more appropriately, advisable, to use beeswax for seasoning cast iron? I seem to recall a grandparent or great aunt saying something to that effect.

* stabs knife into board* My grandad would have a heart attack if he saw you do that. I get you're trying to demonstrate the sharpness, but is it worth bending the tip?

I love your glasses

Any reason why you use vinegar to clean your wooden cutting board as opposed to dish soap? Or is it just because of the size of your board makes it infeasible to rinse?

The kitchen was made for me

About cast iron seasoning: companies like Lodge sell products they call "seasoning spray". DON'T BUY THEM! If you read the fine print, it's just plain old canola oil in a spraycan, except it's sold for $15-20 dollars a can. You can just buy a regular bottle of oil for a fraction of the price.

"Whetstones are called whetstones because, well, you gotta get 'em wet."
No. Just. No. To whet means to sharpen the blade of a tool or weapon.
This is just we need right now. Some white-ass Brooklyn hipster douchebag with ZERO actual professional culinary experience who thinks he can teach the world how to cook. GTFO here with that shit.
This video proves why you are actually worthless.
You are the Lil Wayne of the culinary world.

kickass

Please, it's "whet" not "wet". "Whet" means to sharpen; "wet" means moistened with water. You do, in fact, wet some whetstones; but you also oil some whetstones, and some whetstones are used dry. The "whet" and "wet" do not share etymology. You likewise "whet someone's appetite" and do not "wet someone's appetite".

Is it me or i can see white or grey in babishes beard

How to season stainless steel pan?

I wouldn't use the quick knife sharpener since it messes up your knife. If your serious about sharpening your knife only use whetstones.

THANK YOU! That honing rod is NOT a knife sharpener! I asked for a knife sharpener for Christmas one year and got a honing rod instead. I try to tell everyone that they're not one in the same and no one believes me haha. Also, I thought you were supposed to use oil to sharpen the knife? Maybe either oil or water both work well? I haven't tried using water, but it does look like it works.

Just wondering if you could do a video on basics with slow cooking and prepping a pineapple ham or in general different variations and creations. Thanks my dude.

_Water_ stones want to get soaked in water. Some stones are much better served with a thin coat of honing oil, or even 3-in-1 if you don't have anything better.

Leaving the water on when ur not using it is a pet peeve of mine😬

Never use soap on your cast iron!

the moment the knife sharpener was used, i no longer take anything seriously.