Kitchen Care | Basics with Babish

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  • 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!
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    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.
    Music:
    "Even or Odd" Blue Wednesday
    "Sweet Berry Wine" Blue Wednesday
    soundcloud.com/bluewednesday
    www.bingingwithbabish.com/podcast/
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: a.co/bv3rGzr
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6nKPgzkfFigheb467z
    Binging With Babish Website: bit.ly/BingingBabishWebsite
    Basics With Babish Website: bit.ly/BasicsWithBabishWebsite
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Comments • 1 779

  • Binging with Babish
    Binging with Babish  9 months ago +2967

    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!

    • Cameyboy123
      Cameyboy123 16 days ago

      also, drag the knife the opposite way when using a whetstone, you make sure the burr does not stick to the edge when sharpening when doing it that way

    • Ryu Kai
      Ryu Kai 2 months ago

      Is peanut oil okay to use?

    • bigwetbutt
      bigwetbutt 3 months ago

      @king james488 People have used flaxseed oil for a realllllllyyyy long time, every oil painting dating back to 600+ years ago used it as a binder. It's a very good oil,

    • Mr. BlueSky
      Mr. BlueSky 3 months ago

      Binging with Babish unless it’s sunflower oil from Eastern Europe, that stuff is definitely not a neutral oil lol

    • king james488
      king james488 3 months ago

      I'm not buyin this flaxseed thing... people seasoned cast iron for years without it.

  • MikeTrack
    MikeTrack Day ago

    Vegetable oil? Dummy

  • Sprok56
    Sprok56 2 days ago

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

  • autofigure
    autofigure 3 days ago

    That was a very helpful video

  • Luke Mckenna
    Luke Mckenna 3 days ago +2

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

  • Luke Mckenna
    Luke Mckenna 3 days ago +1

    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 6 days ago

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

  • Sunbir Gill
    Sunbir Gill 7 days 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 10 days ago

    Tiny whisk?

  • Jihad Toom
    Jihad Toom 10 days ago

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

  • darkySp
    darkySp 17 days ago

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

  • Teina Kore
    Teina Kore 18 days ago +1

    That's nice

  • Adem Gun
    Adem Gun 18 days ago

    Man I love your sense of humour

  • david whipple
    david whipple 18 days ago

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

  • -RMz KING-
    -RMz KING- 20 days ago

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

  • MLC - the_skrllex aka LACK4ANAME

    Can i use ajax instead of bonami

    • Deboniako
      Deboniako 17 days ago

      I have this question too

  • Daniel
    Daniel 21 day ago +1

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

    • Deboniako
      Deboniako 17 days 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 22 days ago

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

  • Fawad Alam
    Fawad Alam 23 days ago

    that noise made me vomit

  • Pt0wN973b0iI
    Pt0wN973b0iI 25 days ago +1

    *WHET STONE* NOT "WET" STONE!

  • Lucas James
    Lucas James 25 days 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 27 days ago

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

  • Fury
    Fury 27 days ago

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

  • Rondre
    Rondre 28 days ago

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

    • A Journey
      A Journey 20 days ago +1

      Wehn in dought season fresly wiht sælt adnd pepr

  • Telamon8
    Telamon8 Month 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 Month ago +1

    Bald bitch

  • Clayton Smith
    Clayton Smith Month ago +1

    CUCK

  • marvin
    marvin Month ago

    10 passes on the stone?

  • Geremy Hayes
    Geremy Hayes Month ago

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

  • LancerHalsey
    LancerHalsey Month ago

    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.

    • LancerHalsey
      LancerHalsey Month ago

      Nevermind, I just realized the video has subtitles.

  • Valerija Skrivanj
    Valerija Skrivanj Month ago

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

  • baseballhunter42
    baseballhunter42 Month ago

    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.

  • Peacemuser
    Peacemuser Month ago

    Can you also use sandpaper instead?

  • Nimbly
    Nimbly Month ago

    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.

  • Aidan Patton
    Aidan Patton Month ago

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

  • thehulk372
    thehulk372 Month ago +2

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

    • baseballhunter42
      baseballhunter42 Month ago +1

      It hurts the seasoning, which is why you want to avoid for normal cleaning, but if you're stripping the seasoning to start fresh it doesn't matter, it won't hurt the pan.

  • Human Being
    Human Being Month ago

    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!

  • BlackJ
    BlackJ Month ago +2

    4:09 thats not how you use it.

  • Daniel Miller
    Daniel Miller Month ago

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

  • MrSandman
    MrSandman Month ago

    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

  • he yuhao
    he yuhao Month ago +1

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

  • MeSoyCapitan
    MeSoyCapitan Month ago +7

    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.

    • SkeleMusic
      SkeleMusic 7 days ago

      MeSoyCapitan correct, higher number = finer

  • bobbyblazes1
    bobbyblazes1 Month ago

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

  • H H
    H H Month ago

    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

  • Bouvard C.
    Bouvard C. Month ago

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

  • Happy Frog
    Happy Frog Month ago

    I thought he was gonna make a cast iron

  • blah blah
    blah blah Month ago

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

  • Tori Smith
    Tori Smith 2 months ago

    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

  • AchilleH
    AchilleH 2 months ago +1

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

  • The Llama Sandwich
    The Llama Sandwich 2 months ago

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

  • ReeganTheFish
    ReeganTheFish 2 months ago

    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.

  • ichaukan
    ichaukan 2 months ago +1

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

  • Steven DelValle
    Steven DelValle 2 months ago

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

  • grimTales1
    grimTales1 2 months ago

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

  • Peter Parker
    Peter Parker 2 months ago

    5:28 cutting board sanitizer.

  • Peter Parker
    Peter Parker 2 months ago

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

  • 2lazy :T
    2lazy :T 2 months ago +2

    5:19 that sounds like some gay BDSM stuff

  • Tobias Buch
    Tobias Buch 2 months ago

    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

  • James Boyle
    James Boyle 2 months ago

    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.

  • Maria J
    Maria J 2 months ago

    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.

  • Paul Hazel
    Paul Hazel 2 months ago

    I’m sold on babish doing infomercial p

  • Shawn Rotstein
    Shawn Rotstein 2 months ago +1

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

  • Richard Burgoyne
    Richard Burgoyne 2 months ago

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

  • Zuriel Guillen
    Zuriel Guillen 2 months ago

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

  • KP
    KP 2 months ago

    This video is so useful.

  • D. Steven
    D. Steven 2 months ago

    Kitchen care?! You can't eat that.

  • G4Tanus
    G4Tanus 2 months ago

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

  • Paul Roberson
    Paul Roberson 2 months ago

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

  • Nicholas Pipitone
    Nicholas Pipitone 2 months ago +1

    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)

  • Quantum Plays
    Quantum Plays 2 months ago +1

    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.

  • Anastasia Rene
    Anastasia Rene 2 months ago +4

    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.

    • Pt0wN973b0iI
      Pt0wN973b0iI 25 days ago +1

      *NEVER EASY OFF IN ANYTHING YOU EAT FROM!*

  • Namita Sharma
    Namita Sharma 3 months ago

    Thank you so much! :D helpful to know

  • R Coca
    R Coca 3 months ago

    3:24 Thanks!

  • 2PacPRNDL
    2PacPRNDL 3 months ago

    The Knife Spa got me good

  • Okemos Tech
    Okemos Tech 3 months ago

    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.

  • kawasakininja13
    kawasakininja13 3 months ago

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

  • Blacxout _
    Blacxout _ 3 months ago

    I liked the wink personally.

  • king james488
    king james488 3 months ago +388

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

    • Raphael
      Raphael Month ago +1

      king james488 Curb reference

  • Chauncey J. Brandom
    Chauncey J. Brandom 3 months ago

    That wink😍

  • ann f
    ann f 3 months ago

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

  • SnowMonkeySoFunky
    SnowMonkeySoFunky 3 months ago

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

  • Raed Skerek
    Raed Skerek 3 months ago +2

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

  • Ash Holloway
    Ash Holloway 3 months ago

    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.

  • Sarah Weiler
    Sarah Weiler 3 months ago

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

  • PinkDuck
    PinkDuck 4 months ago

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

  • DaryleneZ
    DaryleneZ 4 months ago

    like your voice and jokes

  • OptimusPhillip
    OptimusPhillip 4 months ago

    Oh, so honing is basically stropping.

  • Ryan Miller
    Ryan Miller 4 months ago

    Thanks

  • OnkleFester Adams
    OnkleFester Adams 4 months ago +1

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

  • Saia Kakaru
    Saia Kakaru 4 months ago

    How do you sharpen serrated knives?

  • Gab Stevens
    Gab Stevens 4 months ago

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

  • Mike Roach
    Mike Roach 4 months ago +1

    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!

  • Bejita Sama
    Bejita Sama 4 months ago +3

    When you season the knife, that killed me 😂😂

  • Anime McAnimeFace
    Anime McAnimeFace 4 months ago

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

  • SuffuFFaffiss
    SuffuFFaffiss 4 months ago

    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.

  • fartx211
    fartx211 4 months ago

    I gasped when you blowtorched your knife.

  • Brei K
    Brei K 4 months ago

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

  • Kilo Kilo
    Kilo Kilo 5 months ago

    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

  • Rakeshh M
    Rakeshh M 5 months ago +1

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

  • noone
    noone 5 months ago

    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!