Kitchen Care | Basics with Babish

[@babishculinaryuniverse]

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!

[@KristianNikolov]

its ok Babby, we still love you

[@lolthien]

I think you did say vegetable...

[@phamtq]

Flaxseed oil is the best one to use. Do a search for 'Chemistry of Cast Iron Seasoning: A Science-Based How-To'. The coating you develop is so good that you can even run it through the dish washer and it'll come out okay (I wouldn't over do it though). Cook's Illustrated ran it through a commercial dishwasher and it came out fine.

[@lolthien]

1:23

[@laynemyers3478]

flaxseed is also really expensive and difficult to find. It might be fine to use if you have an antique or $100 cast iron, or if you are stripping and setting your initial layers.

[@duqan9060]

Friend: oooh what are you baking? Me: a cast iron pan

[@drewfoster4446]

I literally laughed out loud at that. Gold.

[@luisg6404]

nobody is going to say oooh what are you baking when they smell that pan in the oven. it's not a good smell...

[@sixty3caddy]

My kitchen window is directly below my upstairs neighbor's porch, and this exact scenario has happened to me.

[@babybabibaby]

I was telling my Mom about doing it for the 3rd time..."that pan must be meat, the amount of seasoning it get" she says

[@benjaminleong1547]

@@luisg6404 r/woosh

[@X3_lelouch1970]

Directions unclear, I seasoned my cast iron skillet with kosher salt and freshly ground pepper.

[@CHARLOSdotTV]

I ended up eating cereal out of my cast iron pan.

[@dontatmebro-]

Mine ended up lost in my closet.

[@hanks_2210]

Salt can also help full the pores of a cast iron pan

[@kingjames4886]

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

[@raph1475]

king james488 Curb reference

[@haroon420]

Raph 18 ppl like CYE and 2000 ppl have no idea what you’re on about 😩

[@CheekiTiki]

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

[@thecannonman7712]

bro i thought it was just because you got it wet

[@robertheller4583]

I thought because it was supposed to be wet

[@CheekiTiki]

@@thecannonman7712 A very convenient coincidence!

[@SnakebitSTI]

Also important to note that while diamond stones and Japanese whetstones are meant to be used with water, many whetstones are meant to lubricated with oil. Still, you shouldn’t use any of them dry.

[@Anonymous-td9fl]

@@SnakebitSTI Thought those were called "Oilstones"

[@MoxieBeast]

I trust him because no amateur would have an apron that snazzy.

[@sirassfacethe2nd719]

i dont kno me unkul haz a snazy apron and me mom ses i suld not trust him

[@icrazyfish2661]

Moxie Beast ASMR or an apron that well ironed.

[@heruhcanedean]

Don't trust what he says about sharpening please. Whetting a blade doesn't mean pouring water on it to sharpen it. You can ruin some whetstones with water.

[@shawnguy3317]

It looks like he irons it 4 times an episode

[@jhnshep]

anthony mathofano whet is verb 'to sharpen' belgian whetstones you can soak in water, but most you put some 3in1 oil or paraffin oil on the stone and work up the slurry.

[@AnnaChivington]

Welp... It's 11pm and i'm re-seasoning my cast iron. Thanks Babish.

[@Doile911]

thanks oba- i mean babish!

[@toughpuff1799]

Same I’m mad cause I’ve been doing it wrong so I’m bout to go redo it rn lmao

[@TheGodYouWishYouKnew]

Why does he use veggie oil the first time and then olive oil the second time.

[@emma-oo4rh]

@@TheGodYouWishYouKnew he misspoke

[@colonelflom262]

It’s 10 pm in 2020 and I’m doing the same now after seeing this

[@LimitedWard]

One thing no one seems to mention on cast iron seasoning tutorials: open all the windows in your kitchen, blast the fan, and consider turning off your smoke detectors. You're gonna be making a lot of smoke because oil polymerizes as it burns. Obviously turning off your smoke detectors is not a safe thing to do, so just be sure to monitor your oven as the pan is baking.

[@tinymoongirl]

This definitely happened to me while I was seasoning my skillets! I got really scared and just threw open all of the windows in the house! Thank you for posting this because I'm glad it's actually part of the process and not me messing up royally.

[@stevengrant2315]

I also learned, the fun way, to season a cast iron skillet in an oven set BELOW the smoke point temperature of whatever oil you’re using. I had seasoned with vegetable oil in a 500°F oven and had so much smoke. Apparently the smoke point of canola is 446°, so ideally anywhere below that will smoke much less. Hence Babish’s 375° 👌🏼

[@ggundercover3681]

@@stevengrant2315 noted. I shall look up vegetable smoke point. I don't have cast iron yet, but I want to get one soon. these tips will be very handy

[@Tom-ju2ny]

Cast iron pans can become family heirlooms if they're cared for. One of my friends had a cast iron pan that was passed down for several generations, and it really teaches respect for maintaining your tools. Cooking on a pan that fed your family since WWII is a magical thing.

[@skandarc2810]

The “spa treatment” cucumbers on the knife was precious 😂😂. Love you Babby.

[@WaluTime]

It was the towel wrapped around the handle that got me

[@FLY1NF1SH]

I fuggin stopped the video at the first 10 secs just to come down and confirm I wasn't the only one to lose it to this lol

[@skandarc2810]

Ian Snieckus haha yup, gotta love Andrew’s humor style.

[@mj_dj]

Couldn't help but read that last part in Brad Leone's voice

[@CJODell12]

"Shouldn't have winked just then. That was weird"

[@wesglover5369]

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.

[@ajdinkrkic9031]

It hurt my soul seeing the pull through sharpener used. (plz use more water on the whetstone)

[@JunoRPG]

Hey Babish! Just wanted to write very quickly and say thank you for this series. As someone that hasn't ever had to really cook for themselves, and has little to no experience as a result, these have been incredibly helpful. I've been following along for about 4 months, and I can already tell things are turning out far better than the charcoal I used to put together and call "dinner". Thanks again!

[@lenaoxton3999]

Last time I was this early, the flavors didn't even get to know each other yet.

[@garrettk7166]

Last time i was this early, the Earth had yet to form salt.

[@dowkinners4106]

10 points to Gryffindor!

[@ferociousmaliciousghost]

Last time I was early... wait.

[@simonrojasbeltran511]

.

[@FrostedFlakes1800]

My boy Babish hitting his knife with kosher salt and freshly ground black pepper

[@batt3ryac1d]

Gotta taste for seasoning every step of the meal.

[@FrostedFlakes1800]

@@batt3ryac1d hell yeah man

[@BlackHilt]

Gordon Ramsay is quaking

[@tonysamosa1717]

Letting the flavors in the steel get to know each other

[@FrostedFlakes1800]

@@tonysamosa1717 scrape up all the fond on that knife once it's finished cooking

[@MrPkmngmr]

"gotta clear out your closet before you can fit in all of your new clothes" - a villain, probably

[@r.k.8718]

I was thinking he went from Lex Luthor to Marie Kondo.

[@mango8erry]

*now we’re going to add kosher salt and freshly ground pepper to our dull knife*

[@danteloparco6708]

coincidentally thats also how you season your cast iron pan

[@switch3711]

3:45 the #1000 grit side is the coarser one, use 1000 first then switch to 6000

[@hussainattai4638]

I noticed, I guess he just misnamed them

[@dobkayaker]

So did he mix up the order (i.e. he should have said six thousand second) or did he mean to say six hundred and one thousand?

[@joegirard3681]

From the look of the stone, he sharpened in the right order and misspoke in the voice over. Lower grit always comes first.

[@AndreaAustoni]

He pulls the knife the wrong way and whetstone - as in whet your appetite - nothing to do with getting it wet

[@justinsummers5980]

I mean yes... but it's wordplay... still supposed to wet your whetstone

[@rapnewsworldwide]

How to clean blender: Pour water and dish washing soap in blender and blend it.

[@RioluAuraSphere]

Ibra him uh no

[@VegasStreetLights]

Ibra him LMAO

[@hussainattai4638]

Then drink it

[@gozzilla177]

@lol who did this did she listen? I must know!!!

[@gozzilla177]

@lol who did this xD dead 😂😂😅

[@ronmartin3755]

If you heat the piece up to about 200 degrees first then put the oil on it and make sure you try and remove all the oil by wiping the piece off very well and then place back in the oven at 400 degrees. Upside of course. That keeps what little oil remains on the surface from pooling and making tiny little dots that look like drywall splatter. Cook for one hour turn the oven off and let cool. Do this about six times and you have a perfect finish that is as smooth as glass. And I use Brass Wool to scrub the stuff off. Works as well as steel wool and is softer than cast iron, therefore it does not scratch the iron. I have been cooking with, cleaning and restoring cast iron cookware for almost 60 years. Every single piece of cast iron I own and use has a glass smooth surface and nothing I have ever put in them has stuck to the item. I learned my methods from my father and mother and them from their mother and father. Your methods work and I am not criticizing them. I just notice a couple of things you were doing that I thought you might try my method on your next cast iron piece. Nice video by the way. You have a good presentation and are interesting to listen to. Thank you.

[@wolfiehampton727]

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.

[@avsaucyboi9733]

Make sure you care for your kitchen, but most importantly, you’ve got to make sure you’ve got the best horsezasterbabishpleaseuploadaramenepisodeshire sauce to cook with

[@oddacity5883]

Hisnkdolejsuieikdmdmksms sauce is better with the alskkeodidmjdmdmcdos spice

[@punishedwhirligig3353]

How to ramen: buy maruchan pack salt the water to boil put pepper, crushed hot pepper flakes, and the flavor packet (chicken master race) in (and whatever else you may like put noodle block in cook 4 min

[@doxurtvatra3831]

*Worcestershire, honestly, why do people struggle so hard? It's easy! wuss-ter-shure

[@punishedwhirligig3353]

Doxurt Vatra warchesstursuss

[@MonumiaDub]

Doxurt Vatra worchedisggaggyycghsuhrehshhahduuhhhreseh sauce

[@ryancollyer2046]

Also it's good to heat up your cast iron before adding oil to make sure all of the water is gone

[@LebonJeremy]

Suggestion: when seasoning your cast iron pan, it's better if you use many ultra thin layers of oil. It totally takes more time, but you want to coat your pan in oil and wipe the entire thing down pretty much until your towel or rag isn't picking up much more oil. Set in the oven at 450 for 1-2 hours and allow to completely cool inside the oven. You have to do multiple coats this way, which totally sucks, but in my experience, it makes for a heartier and more effective seasoning.

[@anastasiarene3130]

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]

*NEVER EASY OFF IN ANYTHING YOU EAT FROM!*

[@LimitedWard]

@@Pt0wN973b0iI why? Wouldn't the reseaoning process get rid of any bad chemicals?

[@Pt0wN973b0iI]

@@LimitedWard The layers of "seasoning" in cast iron pans build up like rings inside a tree, just flat instead. Once you bake the chemical into the pan it will become a layer of "Seasoning". Overtime after getting the layer of chemical hot, it will break down. Breaking down a chemical into food or air can become toxic. The baked on layer of chemical will be released each time ontill it is all leached out ( if it ever gets leached out ) into the air an food you are cooking. Is that safe? 🤷🏼‍♂️Who knows. I only put things I can consume into my cast iron skillets, so should you. P.S. Please inform any people that put chemicles into their cookware. IT IS NOT SAFE! Some chemicles bond with heat an from that you can breath or ingest thoes chemicles. Namasté.

[@Pt0wN973b0iI]

@@LimitedWard If you have anymore questions about cookware or food. I would gladly help as much as I can. Namasté With Love. Happy cooking!

[@kylebowen9370]

About 9 months too late, but the reason why heavy duty easy off works is due to it being a lye based foaming cleanser, that stuff will eat through most things, but doesn't harm the cast iron. Diluted pure lye drain cleaner works even more effectively if you submerge it. The reseasoning is why you *have* to thoroughly rinse every trace of that stuff out of there, and soap in general, because it will taste like soap or include that flavor until it is completely stripped down and reseasoned from the bottom up. Electrolysis (not sure I spelt it right) requires a car battery/charger and some metal plates, but will rip everything off as well. You can look online for instructions for this. As an added benefit there isn't any harsh chemicals in the process. Think the miscommunication was the other reply thinking that they were using easyoff in the reseasoning process, which would absolutely warrant that reaction

[@annakiruazova]

I cry-laughed when he started sprinkling salt on the dull knife.

[@micahphilson]

"Whetstones are called "Whet"-stones because, well, you gotta get them whet." No... somehow I don't think that's quite right...

[@ChapuleTaylor]

the term is based on the word "whet", which means to sharpen a blade.

[@louschwick7301]

yeah, but it's good mnemonics

[@The_Beast_666]

Micah you are absolutely right!

[@ferociousmaliciousghost]

Getting your gf whet can be a challenge sometimes.

[@The_Beast_666]

A Random Rock hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha.... dude I am practically Rolling Over The Floor Laughing My Ass Off!! No sir you’re no random rock you are a precious gemstone 💎 !!!

[@colina1330]

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!

[@etherdog]

One tip I have learned is that a 12 degree angle on my Henckel's chef's knife works exceedingly well for me. Aside from a bread knife, it is the only knife I use. It stays sharp (with honing before each use) enough to cut ripe tomatoes into translucent slices, but strong enough to cut the backbones out of chickens--very smooth cutting that had once been a chore is now something that puts a smile on my face.

[@caseywebb9580]

When my cast iron was passed down to me, I got a lesson in care along with it. I was always taught to never use soap, just water and steel wool (any pathogens should be killed when heating after cleaning). Post scrub, it goes on the burner and gets the thinnest layer possible of a solid fat (I use lard, shortening works well too). It holds up better over time and if you don't ever have to worry about it going rancid between uses like you do with vegetable oil. Once it just starts to smoke, kill the heat and let it cool. Every couple of months I'll do an all-over season in the oven, but I've found that if I season the bottom after every use it starts to smoke way too much on the burners.

[@noonespecial9233]

Casey Webb same here! My grandmother always used corse salt and hot water as soon as it was cool enough to handle after cooking followed by a wipe down with whatever oil or grease. I think Babish’s method is super great for bringing it back to a seasoned state.

[@saladDressin]

The soap is only if your abused your cast iron and it’s covered in dangerous rust. Otherwise definitely no soaps

[@chandlergeorge378]

The reason u r not supposed to use soap is b/c it washes off the seasoning. If u ultimately want to reseason then it’s ok. Obviously no one wants to go through that process every time they cook

[@luckynumber56]

you also don't need to season all around every time, mostly just the inside. be sure to bake it long and hot enough though I don't think it should smoke if it's an even thin coat that's been polymerized properly.

[@shotgunsteve93]

Modern dish soap doesn't harm seasoning at all. It's an old wives tale from back when soap contained lye which does strip seasoning.

[@Versaucey]

We need "Ramen | Basics with Babish" to drop now!

[@bjarnehansen1101]

Really good IDea!

[@ahmetmertdogan]

Yeeees

[@poto425]

check out Ramen_Lord on reddit if don't want to wait for babs

[@Gaiwen_Li]

Versaucey what’s everyone obsession with ramen? It’s not that great

[@Avendale]

Chanelle Lee - that's true, but when you're living on the cheap with your food budget, Ramen is a great choice, easy to prepare and you can mix it with anything

[@Rustkin07]

I never realized how dull my knives had gotten until I sharpened them. It makes a world of difference!

[@robertheller4583]

I have one that was used by my grandfather's parents I tell you this awesome cookware will out live us

[@nickm.5931]

BABISH! Here's some idea's! Cowboy Bebop - Bell Peppers & Beef (first choice) Everybody Loves Raymond - Braciole (or something Marie made) Soprano's - Baked Ziti Kingdom Hearts - Sea Salt Ice Cream Downton Abbey - (something from the show - they're always cooking) Finding Nemo - Caviar (joke)

[@digoxinoverdose2573]

Come on,,, Put something from Rick & Morty

[@KingHalbatorix]

Bell peppers and beef... Without any beef... Also all the mushroom dishes from the mushroom episode

[@Diablo-D3]

Look, the Pickle Rick joke has ran its course... I hope.

[@jinception01]

caviar is from sturgeons, not clownfish

[@JC-fj7oo]

@@digoxinoverdose2573 And wheelchair on half

[@Saimyoshu]

It's like a 2 part Epoxy.

[@bibiwastaken]

allicin is real great amirite? :)

[@JupJup1234567]

who's better than us vin

[@valentinalogan8443]

@@JupJup1234567 I can tell ya about 12 thousand people..

[@requiem7516]

Its like a 2 part glue or epoxy

[@natalyacarvajal4827]

THATS IT

[@vanessaflournoy6799]

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!

[@ImSn0wy]

I used to be a butcher and that ASMR from the knife sharpening is life 😍😍

[@RealLuckless]

They are whet stones, not wet stones... Whet meaning to sharpen. Care should be taken to actually read the notes for the specific stone you pick up, as while most are best used or can at least tolerate being completely soaked in water, not all whet stones will withstand such treatment for long. Some of your natural stones will delaminate if soaked entirely. Buy sensibly priced ones for home use. Spend the $30-50 on a decent quality set with solid reviews. They will cut better, last longer, and come with more useful extras like an actual storage box compared to stuff closer to ten bucks, while whet stones over fifty or sixty are very unlikely to do anything more for you besides lighten your wallet.

[@fracturedhearts3734]

Diamond stones and steels are the only way to go.

[@mayneeholup]

@@fracturedhearts3734 diamond doesn't sharpen as well as a whetstone

[@fracturedhearts3734]

mayneehouup diamond sharpens better.

[@RealLuckless]

I've honestly had rather unimpressive results with reasonably priced diamond whetstones. One proved prone to having the bedding material glaze over the cutting medium after moderate use, and resulted in a very uneven cutting action. The other lower priced ones I've used didn't show noticeable advantage over the regular natural and synthetic whetstones I've owned at slightly cheaper price points. They are worth it if you're looking at the upper price range for knife production work, but for the needs of your average home kitchen? Then those are probably classified as overkill, and I doubt most users would notice enough of a difference to be worth the price jump to the higher quality whetstones.

[@fracturedhearts3734]

RealLuckless Did you use it the way it should be used? But anywho I collect knifes tactical , combat and kitchen all mid to high end . So are my stones and steels. Also 99 out of 100 people even with top end stones and steels can't sharpen a blade of any quality.

[@jona5820]

Bonus tip: never ever slam the point of your knife into the table. It looks cool, but it ruins the knife.

[@SkyReviewsNet]

That bit hurt me on a deep level.

[@LBrobie]

seriously!!! and that's a REALLLY expensive wooden counter he's got there! i can't believe he actually did that to it!

[@williamraymondbronson4323]

Yeah, I just now rewound,paused, and went looking for an explanation! So out of character for him, especially in a video on CARING for your equipment. Really weird...

[@heyguysjohnfarder]

It was probably a cheap knife he bought just for the video

[@AaronBGaming]

damn really? who woulda thunk it

[@kimberleighcrimmins8375]

From inception to present day; your passion is so informative! You make me want to be a better and more committed kitchen connoisseur! Please keep sharing?

[@EmilyOvermyer]

As an avid cook but a kitchen care novice this video is just what I needed.

[@riverwatson634]

"do you respect wood" is a reference to curb your enthusiasm for those of you who dont know ps. its an awesome show

[@lukemckenna9644]

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

[@shoople]

banish

[@jothaman3555]

Bibing with baning

[@steviedavidson5130]

Banish him from the realm, I say!

[@MrHikerToYou]

Haven't heard anyone say "nads" in a while. Thanks for bringing it back. Bringing it Back with Babish.

[@k.f.kobold7910]

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.

[@codyssmith73]

That knife with the cucumbers & the lil towel.... nicely done, Babish.

[@MrAwsomeshot]

magic eraser works great for stainless Also if you have lots of tools and knives to sharpen 'Work Sharp' is an excellent sharpener though it can be pretty aggresive. they have a model specific for kitchen knives now as well. chefs choice m120 is also a very good option. little to no skill needed and it takes about 30-45 seconds to bring a knife back to razor sharp.

[@GooinBoots]

I was just wondering if the magic eraser would work. Thank you!!

[@MrAwsomeshot]

works good on porcelain/stoneware too

[@WastedDragonz]

Listen I just really wanted to thank you Babish. I went to culinary school for 3 years and became quite a good cook. But I became bored with cooking so I stopped. Before I would just make my breakfast, lunch, and dinner. But now I just go and grab some frozen food. But since I've found your channel your videos have given me a much needed spark in my life now I cook everyday 7 days a week and have fun with now I enjoy my food instead of just eating it. So thank you for relighting my passion for cooking.

[@braddles345]

As a knife maker and sharpener, I will just mention that your technique needs a little refining, but this was by far one of the better basic sharpening demonstrations I have seen! And thank you for using the correct terminology! Love the videos!

[@themisfire1]

NOTE: stagger your honing strokes! 5 on one side 3 on the other 2 on the first side and one on the last. this ensures that the edge "bur" actually comes off the knife and not that it just sits along the edge waiting to betray you!

[@MeSoyCapitan]

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]

MeSoyCapitan correct, higher number = finer

[@GODLOVERBAM]

Yes and no. 6000 is finer than 1000 grit, but most people use a recognized standard for grits. 200-400 being coarse, 500-800 medium, 900-1100 fine 1200-1500 extra fine. (all general of course). Calling the 1000 grit "fine" is not incorrect. But maybe he just misspoke and actually meant the 6000 is more fine.

[@kappablanca5192]

Braden Mabry in kitchen knives, usually 220-800 is coarse, 800-2000 is medium, and 3000-8000 is fine. Source: Korin Knives

[@kappablanca5192]

But Babish did use the stone correctly, by the way it sounds. He just misspoke

[@rb385354]

@@GODLOVERBAM 1200-1500 extra fine? what is this, woodworking?

[@elizabethcox589]

YAS. I work in a huge industrial kitchen at a summer camp and miss it, this was surprisingly pleasing and comforting to watch.

[@btbesquire5]

I don’t know why, but the amsr moment of the blade on the whetstone, that’s a satisfying kitchen sound

[@AbbreviatedReviews]

The raw steel peeking through on that cast iron.

[@PossiblyAnIrishGuy]

Raw steel needs more seasoning layers, not just one or 2. Go for a maximum of about 4, maybe 5 if it's dimpling. As high a smoke point of oil you can get, the best is avocado oil (make sure it actually says "high smoke point" or something similar on the bottle) but if you're feeling fancy you can get flaxseed but at the point you're just showing off your dollarydoos. Bake it in the oven UPSIDE DOWN on the highest heat your oven has for about an hour, and be ready for smoke. But that's how you season a cast iron, and be careful using soap! Most dish soap should be okay but if your soap is very strong it'll rip the seasoning right off. If you've bits cooked on to the pan, pour some coarse but fine salt into the pan and scrub that into the stuck on bits to use it as an abrasive. Happy cooking!

[@fish4225]

@@PossiblyAnIrishGuy Wow the joke flew right over your head.

[@ChristopherNicdao]

I don't get this comment

[@AbbreviatedReviews]

Cast iron and steel are different things. They're both made of iron, but they have different amounts of carbon and other elements making them different alloys. Cast iron isn't as strong as steel, but it can be more easily melted and poured into a cast. So when you scrape through your cast iron seasoning, you're just seeing bare cast iron.

[@Nate-kc2wf]

Oh my fuck i just got that

[@lindseyfrancesco4]

"Sharpen once or twice a year, hone once or twice a week." Make that a month and a day for professional cooks.

[@ARMTOAST]

absolutely! i hone after every use when i’m putting em away and sharpen when i notice the blade getting pits.

[@Quake60]

I have a observation, I was taught when doing my kitchen training to season a cast iron pan very differently. Yes scrub the pan, but before doing anything with oil, 'cook' a few cups of salt in the pan on the stove. This will draw all the accumulated oils, fats, and general crap out of the pan. The salt will turn almost black, but your pan will be almost shining silver. We were taught to do this before making crepes as that will be as non-stick as the pan will get.

[@timmanning5206]

If you don't have or can't afford a whetstone, you can use the underside of a ceramic plate/bowl. There's always a bit of exposed ceramic where crockery rested and the glaze hasn't covered

[@micahphilson]

2:10 Ah, my favorite! Beer-battered knife flambe!

[@izzy1221]

Babish’s informercial voice was both perfect and hilarious!

[@MrJacobHutchins]

When re-seasoning cast iron, it is best to do many thin layers of oil rather than a couple of thick ones. The best way to achieve this is to apply the oil, and then use a dry paper towel to buff the entire pan, until there is NO shine left. This helps avoid the sticky thick coating which would be created by using too much oil. Repeat this about 5-10 times, or as many as you can be bothered to do - the more the better! It is also crucial to place it in the oven UPSIDE DOWN as this prevents the oil from pooling on the cooking side. Thanks for the great video as always Babish, I'm gonna have to go source some of that board cream stuff. Sounds ideal!

[@ruffuls4212]

Why do you need many layers of thin oils? Is it better for non stick properties or just seasoning in general?

[@psychomaji]

heres a tip if you have burnt stuff on your pans. put a layer of water deep enough to cover the burnt bit, give it a squirt of dish soap in the water and simmer for an hour (don't let it dry out! top up with water if needed). when you go to wash it afterwards the burnt bits will come off easy peasy

[@dotdotpointpoint2286]

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

[@irvingg2342]

"Do you respect wood?" That reference was pretty, pretty, pretty good.

[@lea-ct4uo]

Irving G i didnt get it im dummt dum :(

[@lea-ct4uo]

dummy

[@SirLightfire]

Bought a whetstone a couple weeks ago. It felt soooooo good to sharpen a knife to 'slicing paper like butter' levels. I find sharpening to have a kind of 'zen' like quality to it.

[@kappablanca5192]

Lightfire228 nice! What technique are you using?

[@haileynichelle8343]

The cucumber eye mask for little knife's spa day is absolutely perfect

[@miahan8988]

4:56 THE CONTINUOUSLY RUNNING WATER BOTHERS ME

[@robhulson]

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

[@pheebie_jeebiez8707]

He put fuckn cucumber on the knife, like it’s people. My eyes are watering 😹

[@MinhMinusH]

The best cooking channel on KZbin hands down.

[@QuantumTap]

its a wHet stone a stone used to wHet a blade meaning the sharpen via grinding that said, always soak your whet stones in water or a blade oil

[@permanentlymad]

Yea we also watched the video

[@sburton84]

@@permanentlymad But that's not what he said in the video. He said they're called whetstones "because you gotta get em wet". Which as QuantumTap says is not correct.

[@joshstead6078]

Wait you said the 1000 grit was the less course side, you've got it the wrong way around. The lower the grit number, the coarser it is - 6000 grit is a very smooth stone. You should start on the coarser stone, in this case 1000, then move to the 6000. Also to be pedantic, they aren't called whetstones because you get them wet; "whet" means to sharpen a blade.

[@wuaffle]

from how it looks he just did the voiceover wrong and not sharpening

[@FuzzyMcBitty]

Yeah. I just bought a whetstone, and I was confused because the instructions said the reverse of what he said.

[@Mugsi]

Is there a way to tell which side is courser? I kind of threw away the box it in came in without looking at it.

[@jegford]

rub it on your face

[@jamesbohan6874]

You should be able to feel the difference, one will be grittier than the other

[@fremmenista]

If you're using a steel/honing rod correctly, you don't need 5 passes on each side of the blade. 2 or 3, max. The only time you need more is if your knife is super dull and overdue for some time with a whetstone. If you're needing more or need to hone very often, sharpen your knife and consider what you're cutting, how you use your knife and the surfaces you are cutting on.

[@izzyaccess293]

I don’t even cook but I can’t stop watching any video he puts out. Is it his voice? My love for food? Help.

[@loganfisher3138]

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.

[@ferociousmaliciousghost]

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

[@TahaKaneko]

great content! thank you for mentioning the whetstones. honing rods are not for sharpening a dull knife, but for honing a sharpened knife. also many thanks for the tips on maintaining a clean nice pans. thank you very much Andrew :)

[@ashleyduggar4875]

Alton Brown taught me that you should put your cast iron in the oven upside down to allow the oil to drain down and help with the uneven coating leaving it right side up can cause. Maybe you should try that and see if it helps. ☺️

[@josq81]

4:27 That tomato looks just sad.

[@brendanshepherd4386]

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

[@jennifermorton8987]

A good way to help with the drying of you cast iron is to put it on a low eye after you’ve washed it! The heat helps get rid of any moisture that clings to the metal.

[@jacobmesser8284]

Also quick tip with the whetstone Use the coarse side like normal But then test it on the paper before you use the fine side If it's fine and cuts well move on to the fine side If it's not run it on the coarse side a few more times

[@luisc.4013]

When you season the knife, that killed me 😂😂

[@juliusS0nn]

I love you and your videos, but here you are spreading some slight misinformation and bad habits, so please consider correcting them. - After washing and before seasoning the cast iron, let it dry. The easiest way is a few minutes in a hot oven. Cast iron is porous and water trapped under the oil can cause rust or chipped seasoning. Other tips are to turn the pan upside down while seasoning to avoid puddles of oil forming, and not using aggressive dish soap or acids in the everyday cleaning. - No all stones have to be soaked in water, just follow your manufacturers recommendation. Especially the finer stones can load up, so removing the grey metal and stone slurry and cleaning the stone is a good idea, if you feel that the stone cuts worse. Always clean your knife when switching to a finer stone, or you carry coarse stone particles to the finer stone. You don't have to stroke only backwards, you can use both motions. Especially if you don't plan on stropping the knife on a leather afterwards, sharpening with a forward motion might be better, because it leaves less of a "wire edge". - Honing with an angle smaller than the one you sharpened the knife to won't do much, because the rod can't actually touch the most forward part of the knife edge. I don't want to come over like a smart-arse, taking care of your kitchen is often overlooked, so it's great that you dedicate a video to that topic :)

[@ThisIsTheInternet]

Dish soap on a cast iron pan is fine, so you're spreading misinformation too. Seasoning forms a polymer, using soap and a sponge isn't going to do anything to it - Serious Eats busted this myth years ago

[@LambOverRicee]

@@ThisIsTheInternet Rekt

[@Shaun32887]

@@ThisIsTheInternet He specified "Aggressive" dish soaps, and he's not wrong. But yes, the majority of dish soaps out there are mild enough to be a non-issue. My friends cringe when they see me use soap on my cast iron, and I just roll my eyes and proceed to cook salmon skin side down on it with no sticking :D

[@RiefvanAchmadMasrury]

I'm looking forward for your tutorial video

[@DamienDarksideBlog]

Most of Babish's basic videos has these things where it's like "Anyone with experience has several problems with how you are teaching this" and they seem so critical that I am going to probably only watch Babish for entertainment-only and not for education.

[@sumdood2035]

Boiling water with or without white vinegar should get rid of anything stuck to the cooking surface. A small amount of full strength vinegar and a pan safe scrubbie should fix any discoloration

[@JMotion]

My dad came to me tonight and showed me a picture of a cast iron pan on Amazon, and asked me what I thought of it. I said it looked good. And he said "Good, I just bought it for you. Happy Birthday". So I suppose I'm getting my first cast iron pan in about a week! Came straight here to get some maintenance tips so I can keep it in good condition as long as possible. Glad I did.

[@kappablanca5192]

JMotion make sure you also thoroughly dry it after washing! Also, wash your cast iron as soon as possible

[@just-a-silly-goofy-guy]

This is the real vsauce2

[@Auxilor]

the best egg on the internet

[@frailty7280]

an easy way to think about it is that a whetstone is for creating a sharp edge, and a steel for keeping it. its kind of like confusing a shower with deoderant.

[@ShirakoriMio]

Babish! Natural stones should never be submerged for longer than 5 minutes! Synthetic is fine, but not natural! Also Nagura Stone! Also knife maintenance every time you cook! Love you.

[@blahblah9036]

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

[@bread7865]

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

[@freshoutafolsom20]

Babi you've quickly become one of my favorite channels and the basics is one of my favorite shows

[@jac1207]

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.

[@chargerman426]

Love your vids Babby but olive oil has a really low smoking point and isn’t the best for cast iron seasoning. Veggie oil would have been a better oil that’s still common in home kitchens.

[@penisboy97]

Make cookies like squidwards mom used to make

[@mellothekiller6554]

When he put the sound of the knife sliding on the rock felt so relaxing

[@DFreeland]

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

[@maxperrotto583]

6:13 thought he just squirted mayo all over the wood for a sec

[@93ampian]

salting the knife made me spit water out of my nose

[@Nigromancy]

That was honestly the most helpful video I've watched in ages! I've never really understood how to use a whetstone but now I feel confident enough to purchase one! Thanks Babish!

[@kappablanca5192]

Ali Rohman i would recommend checking out the sharpening playlists from Korin Knives and Japanese Knife Imports, more in depth

[@shadowkeizer2878]

Ok so I clicked on this video. And got an ad from hidden valley ranch with babish. First actually relevant ad I’ve gotten on this site