Kitchen Care | Basics with Babish

  • Published on Sep 20, 2018
  • Hey guys, I'd love to hear your thoughts on some BWB products that we might be launching in the near future! Please take this survey here!
    This week on Basics I'm going to talk to you about one of the most important steps of making great food: care and maintenance for your kitchen tools. I'll show you how to clean and season your cast iron, sharpen your knives, and more.
    Special Equipment & Tools
    Steel wool
    Knife sharpener
    Whetstone (two-sided, grits of 1000 and 6000)
    Honing steel rod
    Bar Keepers Friend
    Solution of 1:1 water to white vinegar
    Food grade mineral oil
    Boos Block Board Cream
    Join me next week on 9/27 as I live stream the recipes from the Salad episode.
    "Even or Odd" Blue Wednesday
    "Sweet Berry Wine" Blue Wednesday
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Barnes & Noble:
    Theme song: "Stay Tuned" by Wuh Oh
    Binging With Babish Website:
    Basics With Babish Website:
  • EntertainmentEntertainment

Comments • 1 842

  • Binging with Babish
    Binging with Babish  11 months ago +3336

    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!

    • Campbell Cutler
      Campbell Cutler 10 hours ago

      @dojokonojo 1:43 But no it would be more likely that the person who made the video thought he made a mistake when he made no mistake at all. Than you mishearing.

    • dojokonojo
      dojokonojo 10 hours ago

      I heard vegetable oil

    • Nonus Businissus
      Nonus Businissus Day ago

      winking is not weird :c

    • Campbell Cutler
      Campbell Cutler 4 days ago

      Jesus put at least put a blurb up in the video

    • Jose Martinez
      Jose Martinez 25 days ago +1

      Too late Babish! You owe me a new skillet!

  • dojokonojo
    dojokonojo 10 hours ago

    Sharpens knife and stabs it into the woodcutting board making the tip dull again. I can hear the cringe of all the HEMA guys out there who cringe at TV and movie people stabbing a sharp sword into the ground.

  • K.F. Kobold
    K.F. Kobold 23 hours ago

    Just remembered my Uncle used to use a cast iron skillet. Currently in the process of seasoning it so I can use it for dinner later.
    Thank you for this vid, Babish.

  • MSZ Restoration and Contracting

    Great video - production value - demos are slow and full of detail. Steady camera. Perfect .

  • 3Rton
    3Rton 2 days ago

    grits get finer the higher you go though dont they but he said go from 6k to 1k?

  • fortawesome1974
    fortawesome1974 2 days ago

    Hmmm I'm not sure where you learnt to sharpen knives but you are doing it very wrong!! When using a wet stone your should move it like you are trying to shave a piece of the stone off, the opposite way to which you did yours!! This way it gives the knife a cleaner, unbent edge, that will last longer and be much stronger than the bent edge left by the way you did it!! Obviously it's much better once it has been honed!! According to most professional chefs you should hone your knife before every use and sharpen it when needed not twice a year!!

  • P Fredy
    P Fredy 2 days ago

    What about le creuset type surfaces??

  • Henrik lasarus
    Henrik lasarus 3 days ago +1

    Once you've got to know your rolling pin.

  • wolfiehampton
    wolfiehampton 8 days ago

    I’m quite young now, I don’t cook, but I’m glad to have this channel at my fingertips for when I do cook. I also got the idea to maybe buy my father some of these products to help him in the kitchen because he takes pride and a special interest in cooking.

  • IAmTheOnlyYogo
    IAmTheOnlyYogo 12 days ago

    heya, what kind of medium do you use to spread the oil on the skillet? I'm having real trouble finding something that doesn't leave little fibers behind as i spread it (yes, I'm not using any pressure).. I've tried chux cloths, paper towel, fresh dish cloths, and even a handkerchief, they all leave little fibers behind... please help

    • Mark S
      Mark S 7 days ago

      IAmTheOnlyYogo try an old (but clean) t-shirt. I use flaxseed oil to season my pans. Apply it with the shirt and you should avoid the fiber issue.

  • Unscripted
    Unscripted 13 days ago

    mm yes s a l t a n d f r e s h l y c r a c k e d p e p p e r

  • The Unclave
    The Unclave 16 days ago +2

    Did this man just bake his pan to improve it's condition and then put salt and pepper on his dull knife?

  • KGB_Warthog
    KGB_Warthog 16 days ago +1

    I fucking died laughing when he sprinkled kosher salt and ground peppercorns on his knife

  • Vince Russell
    Vince Russell 17 days ago

    Cleaning with bobish

  • Ashwin Paul
    Ashwin Paul 18 days ago

    Do I have to season the cast iron pan every time I use it? Also, I do not have an oven, can I do it on the stove (gas) and if so, for how long? Thanks!

  • Skela Tonne
    Skela Tonne 18 days ago +1

    Captain here, not 375°.....more like 475-500°
    You have to get the oil past it's smoke point, turning the oil into a polymer.....and also a very nongenerous extremely then layer...sorry, not a cook, just know how the science of what you're doing works correctly

  • Rhonda Baker
    Rhonda Baker 18 days ago

    I sure hope you cleaned the back of those pans Andrew...they were lookin' a li'l dark in the final showing :/

  • Shilpa Lingoji
    Shilpa Lingoji 19 days ago

    Fool.. don't waste water

  • Justin Case
    Justin Case 20 days ago

    I don't want to wait until Sunday to polish my tool.

  • Poisen_Oxy
    Poisen_Oxy 21 day ago +1

    Binging whit Babish:This is a sharp knife
    Juns Kitchen knifes: Hold my Jun

    • Nazo Breeze
      Nazo Breeze 18 days ago

      I think you mean "Hold my cats."

  • Alexander Zamani
    Alexander Zamani 22 days ago

    Wait did he just stab his knife into the table?

  • Brendan Shepherd
    Brendan Shepherd 22 days ago

    LMFAO He said “nads”. I forgot that word existed.

  • Chantel Chandler
    Chantel Chandler 24 days ago

    Instead of bar keepers friend can I use comet?

  • Larkin
    Larkin 24 days ago +6

    Whetstones aren't called that because you get them wet. Whet literally means to sharpen a blade. So whetstone means blade sharpening stone.

  • Xzidia Xianzus
    Xzidia Xianzus 25 days ago

    2:14 I can hear the guy doing the edge of glory ad.

  • Midnight Mustang
    Midnight Mustang 25 days ago

    Perfect! Just thr video I needed! Thank you!

  • Stop Clickbait
    Stop Clickbait 26 days ago +7

    why am i watching pot and pan restoration videos all of a sudden

  • Logan Fisher
    Logan Fisher 26 days ago +5

    Babish, could we see just how scarred the surface of your counter is? I'm curious to see just have many cuts and scratches it has accumulated over time from you chopping stuff directly on it.

  • Whirlybird
    Whirlybird 27 days ago

    Don’t use mineral oil. It’s made of petroleum and despite the “food grade” name, I’m sure in a few decades it will be classified as a carcinogen or estrogen imitator or something else nasty. “Mineral oil” is a byproduct of gasoline production - if that makes you want to rub it on your cutting boards there’s probably something wrong with you.

  • robhulson
    robhulson 28 days ago

    Barkeeper’s Friend ain’t lying with its slogan: _Once tried, always used._

  • Human Being
    Human Being 28 days ago +1

    2:49 Andrew I sincerely hope you were joking when you said “whetstones are called whetstones because....”

  • Richard Dugan-Starr
    Richard Dugan-Starr 28 days ago

    Barkeepers friend was a great tip

  • James Corder Jr
    James Corder Jr 28 days ago


  • magno
    magno Month ago

    Thank you for the Boos Block Cream suggestion! I’m gonna try this on my dried up dining table.

    • magno
      magno 29 days ago +1

      @djsnowman06 I don't have both ingredients. Would be cost ineffective for me to buy them and then mix them myself. But thank you for the suggestion!

    • djsnowman06
      djsnowman06 Month ago

      Made my own with parowax (paraffin) and scentfree baby oil (100% mineral). Get the pebbled wax instead of the blocks.
      Measure out equal parts of wax and oil. Combine in a saucepan (and older one preferably) and heat over low until wax is melted. Stir occasionally.
      Put in a squeeze bottle and use sparingly. A little goes a long way.

  • JackTGreat
    JackTGreat Month ago +1

    Whetstones are called whetstones because they were invented in Whet Scottland in 1423. Before that, people didn't realize knives could be sharp.

  • Black Coffee
    Black Coffee Month ago

    Is it necessary to waste paper towels at any opportunity? I mean your doing this for a living, maybe its time to walk away from single use items, like paper towels, latex gloves, plastic foil for every little cover up and so on.

  • Vital Liy
    Vital Liy Month ago

    seeing the knive sharpened like that is painful. U obviousely have no clue, man...

  • A Random Rock
    A Random Rock Month ago

    1:07 I'll think of it as a brilliant phoenix rising from the dead ashes of its former self.

  • Vanessa Flournoy
    Vanessa Flournoy Month ago +3

    WOW! All your videos are amazing but THIS! I needed this so badly in my life! My friend told me about you guys not long ago and I've loved what I've seen but I'm gonna keep going back to this any time I have to maintenance my kitchen wears!

  • Rajkumar Harikrishnan

    For Traditional iron and cast iron cookware like Kadai and Tawa etc please contact Sri Jeyalakshmi metals Pudhumandapam Madurai Cell+91 95241 07452
    They supply all over India at a reasonable price with good service
    Definitely cheaper than other shops in the Pudhumandapam area

  • Laura Garrett
    Laura Garrett Month ago


  • Spacialvekter
    Spacialvekter Month ago

    4:36 AUGHUGHHHHHH can you NOT

  • Zeteo
    Zeteo Month ago

    you also said 1000 is finer than 6000, but isn't the lower the number the more fine it is?

  • Random Channel
    Random Channel Month ago

    At 1:20 you say vegetable oil to coat the pan then at 1:40 it's olive oil @,@ oh babs you confuse me sometimes

  • Ja C
    Ja C Month ago

    I really advocate people learning to sharpen on whetstones. It's going to take some time and a lot of frustration and even some pain, but once you're got it and you turn a 1-2 hour bumbling sharpening session to a 10-15 minute efficient session, not only will you feel great about learning something but you will mentally be familiar with how a blade sharpens and can pretty much ad hoc sharpen a knife on any hard flat surface for fast touch ups.

  • Butool Hasnain
    Butool Hasnain Month ago

    Would have appreciated the video even more if you didn't have the water running the whole time while washing the cast iron skillet.

  • eltiolavara9
    eltiolavara9 Month ago

    how are dull knifes more dangerous than sharp ones why do you need to do all that bullshit with the pan

  • Lancealot Wade
    Lancealot Wade Month ago

    Babish try the work shark knife and tool sharpener easier than a stone

  • benkovac boy
    benkovac boy Month ago +1

    If you want to sharpen a knife scary sharp buy a lansky sharpening system,it puts the angles right for you

  • MikeTrack
    MikeTrack 2 months ago

    Vegetable oil? Dummy

  • Sprok56
    Sprok56 2 months ago

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

  • Drew Lehman
    Drew Lehman 2 months ago

    That was a very helpful video

  • Luke Mckenna
    Luke Mckenna 2 months ago +12

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

  • Luke Mckenna
    Luke Mckenna 2 months ago +2

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

  • JZPotter
    JZPotter 2 months ago

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

  • Sunbir Gill
    Sunbir Gill 2 months ago

    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.

  • Carlos Garcia
    Carlos Garcia 2 months ago

    Tiny whisk?

  • Jihad Toom
    Jihad Toom 2 months ago

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

  • darkySp
    darkySp 2 months ago

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

  • Teina Kore
    Teina Kore 2 months ago +1

    That's nice

  • Adem Gun
    Adem Gun 2 months ago

    Man I love your sense of humour

  • david whipple
    david whipple 2 months ago +1

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

  • -RMz KING-
    -RMz KING- 2 months ago

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

  • Lack4aname
    Lack4aname 2 months ago +2

    Can i use ajax instead of bonami

    • Deboniako
      Deboniako 2 months ago

      I have this question too

  • Daniel
    Daniel 2 months ago +1

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

    • Deboniako
      Deboniako 2 months ago

      Doing the motions in the other direction is not quite good. You get your knife so sharp that you can cut the stone surface. That also means that you have to start the sharpening process all over again.

  • Sem Petro
    Sem Petro 2 months ago

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

  • Fawad Alam
    Fawad Alam 2 months ago

    that noise made me vomit

  • Pt0wN973b0iI
    Pt0wN973b0iI 2 months ago +1


  • Lucas James
    Lucas James 2 months ago

    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

  • redsquirrel0249
    redsquirrel0249 2 months ago

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

  • Fury
    Fury 2 months ago

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

  • Rondre
    Rondre 2 months ago

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

    • A Journey
      A Journey 2 months ago +1

      Wehn in dought season fresly wiht sælt adnd pepr

  • Telamon8
    Telamon8 2 months ago

    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.

  • Clayton Smith
    Clayton Smith 3 months ago +1

    Bald bitch

  • Clayton Smith
    Clayton Smith 3 months ago +1