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!

Vegetable oil? Dummy

That’s not asmr that’s nails on a chalkboard

That was a very helpful video

Babish: Stabs wooden counter
Also banish: Do you respect wood
Wood: Am I a joke to you

You should use a lather strop after sharpening with a wet stone to remove the bores that built up from the wet stone

Real question, what's your opinion on red copper pans?

Place the cast iron upside down when baking. Oil or coating is debatable. Respectable restorer uses vegetable shortening actually, if you don’t want to shell out the money for flaxseed oil. What do grandmas do? Cook bacon and actually use the cast iron. Don’t think they be using hipster oil.

Tiny whisk?

Ahhh yess no knife tastes great without a generous seasong of kosher salt and freshly ground balck pepper

Just looking at your gorgeous kitchen makes me want to create an exquisite recipe of my own...

That's nice

Man I love your sense of humour

OMG what is that pan with the four stainless steel rivets?? I NEED one!!

I thought that you have to use olive oil when cast iron seasoning

Can i use ajax instead of bonami

its better to keep the stone moist when grinding.
and many people slide the knife in the other direction too

Dude ... Like wow... Like dude WOW !!! Speechless !!!!! WOW

that noise made me vomit

*WHET STONE* NOT "WET" STONE!

Use a diamond stone instead unless you want to spend 100 on a lapping plate to flatten your waterstone, btw those are waterstones by definition, the term whetstone refers to any stone capable of sharpening, to mimic the 6000 grit side, use a leather strop

That’s not why they call them whetstones, but ok

1:20 no steel in cast iron. You would know that.

Why season your knife 2:13
That made me laugh so hard

Note: quick sharpeners are no-good for sushi knives and other Japanese-style knives. Traditionally, those knives are sharpened only on one side and the other remains flat. A quick sharpener and other shortcuts sharpen both sides, which ruins the edge.

Bald bitch

CUCK

10 passes on the stone?

Would I go by the stainless steel method for copper pans?

What was that stuff he used to clean stainless steel?
My flatmate fucked up a while ago and every time I see the brunt mark on the pan I want to whack him with it.

My wooden boards live a long life with just a good scrub and olive oil.

You want as thin of a layer of oil as possible when you season your pans, that's the trick to avoiding a splotchy seasoning. After applying oil, you want to wipe it away to the point of not even being able to notice it's there. Also, don't get fooled into buying 'food safe' mineral oil, which is going to cost more. You can just go to any pharmacy, walmart, cvs, etc., and buy mineral oil there. It's sold as a laxative, it's meant for consumption. It's naturally food safe, labeling it as such is just a gimmick.

Can you also use sandpaper instead?

Bar keepers friend is a wonderful product. If you have a hazed windshield on a car, or buildup on your gas stove, or deposits on your cookware. Hell, if you want to polish about anything.

shouldn't you sharpen the blade with the edge coming toward you?

I was always told NEVER EVER put soap on cast iron. It actually hurts the pan. Salt works perfectly though when cleaning!

5:21 Pan on his left: you didn't get my back bro! P.s.: Reflection of the cameraman can be seen on the side of the pan!

4:09 thats not how you use it.

Do you respect wood? I’m hoping that’s a Curb Your Enthusiasm reference

Lets be honest, im poor as fuck, and everytime it gets really bad i only eat dry cheap nudles. But watching Babish while eating it makes it feel so much better

3:08 22.5 degrees :P
JK Great contents as always :P

You said the stone had 1000 and 6000 grit sides, but called the 1000 side the fine side. Pretty sure that's wrong. More grit per inch means the finer it is. 6000 is the fine side.

Soap in cast iron? Veg oil?? Goodbye.. please anyone reading check out food wishes

If your wet stone gets uneven buy a brand new one and rub them together to flatten out the stone. Only use the flattening stone for flattening the other stone

I love you babish but you need to read up on your knife sharpening.....

I thought he was gonna make a cast iron

3:21 Sooo... Let me tell you the story of how Andrew helped me find my ideal ASMR trigger sounds.

This is so helpful! Thanks!
I was suffering though when you turned on the noise for knife sharpening. Idk why but that noise bothers me to much! Haha

Damn I could’ve saved so much research time if I found this earlier

My cast iron is a doubledecker and a built in rack for different seasoning and a complimentary house with a unnecessarily large kitchen

Just a couple things, flaxseed oil has been deemed the best for seasoning cast irons but is expensive. You also generally want your oven as hot as it can go. Also, those pull through knife sharpeners takes off way too much steel. Just go whetstone all the way. You also should be finding the angle that your knife was ground at the factory. Do this by placing the knife flat, and increasing the angle until the knife is flush with the stone. Then sharpen at this angle as you normally would. Aside from that, loving the content babby.

With utmost respect to the both of you, I have to say you're my other Alton Brown.

2:47 For those curious, they're called whetstones because whet literally means "to sharpen".

Does Babish have a video on maintaining non stick fry pans?

5:28 cutting board sanitizer.

Never ever stab a chef knife into a butcher block, that's how tips get broken and it's disrespectful.

5:19 that sounds like some gay BDSM stuff

If you have a double sided whetstone with a side of grit 1000 and a side of grit 6000, you should use the 6000 grit in end not the 1000 grit, since the grit 6000 is the finer of the two. 3:48

Man I like cooking pretty well but I can’t imagine taking an entire weekend or 3 or 4 to do all of this maintenance.

is anyone gonna mention that Babby didn’t use the BKF on the bottoms of the skillets?!?!?! lol! I always do both sides to ensure it looks brand new.

I’m sold on babish doing infomercial p

Thank you so much for the tutorial it saved my frying pan. We watch your videos when they come out you are awesome.

I would hone your knife before and after using it. For anything.

Wait, did he use the 6k side of the stone and THEN the 1k side??!!!

This video is so useful.

Kitchen care?! You can't eat that.

*Not even kosher salt and freshly ground pepper can save your knife Babish.*

"Pain in the nads" is the best version of that saying!

Some whetstones need oil, and others don't use water/oil at all. Whetstones aren't called whetstones because they need to be wet.

(If you actually care, "Whet" is a ye olde english way to say "sharpen". Ie, it's a Sharpening Stone)

Babish, what about burn marks. I have a bunch of pots where the bottom and side are covered in burn spots. I cant seem to get them off.

Thanks for this. I loaned my great grandmothers cast iron pan to someone and it was returned to me encrusted in what I think was rock-hard burnt cheese. Seriously, even the outside bottom of the pan was coated. No clue what he did! 40+ years of seasoning down the drain… Had to boil the damn thing to get the crust off, then soap it heavily and scrub it with steel wool, then hit it with some heavy duty Easy Off and then re-season.

Thank you so much! :D helpful to know

3:24 Thanks!

The Knife Spa got me good

Based on advice from an old-timey sharpener at the local farm market, I went out and found Flax Oil for all my cast iron. The initial odor is a bit strong, but I've never seen better seasoning. Highly recommended. Also, it's "whetstone", not 'wet stone'. But yes, make it wet before using.

I've figured it out, he sounds like Patrick Bateman from American Psycho.

I liked the wink personally.

*stabs knife into table
a min later "do you respect wood?

That wink😍

We need an episode solely expanding on the plot of 2:07-2:19

If I'm sharpening and honing back to back, which should I do first?

Why no love for my simple man Non-Stick :(

Hey Babs, love the videos - bought a whetstone because of you!
Regarding the cast iron seasoning:
Would clarified butter be an acceptable fat to coat the pan with? I feel as if the dairy issue would be removed at this point leaving only a high smoke point fat.

“Shouldn’t have winked. Just then. That was weird.” No Daddy. You’re just fine. Juuuust fine.

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!