Claire Corlett

Fish Food, Fish Tanks, and More
Kitchen Care | Basics with Babish

Kitchen Care | Basics with Babish


hey guys let’s be honest kitchen
maintenance is a real pain in the nads but it’s one of the most important steps
in the creation of great food so every once in a while take an hour out of a
lazy Sunday and give your tools a little trip to the spa because if we take good
care of our utensils they’ll take good care of us
let’s get down to basics .. shouldn’t of winked just then that was weird all right so let’s start with what I
definitely get asked about the most often cast iron if you don’t wash it
promptly after cooking and don’t apply a thin film of oil all over before putting
it away or if you do everything right and you just have very very bad luck you
could end up with something like this rust, discoloration, chips, seasoning, or
weird smell are all indications that it might be time to re season your cast
iron we’re gonna start by giving this guy a thorough scrub in soap and hot
water but instead of reaching for the usual sponge action we’re going to use a
steel wool this is going to get rid of any rust or weaknesses in the seasoning
think of it like a cleansing fire we must first burn everything down in order
to start anew that sounds a little bit supervillain monologuey- how about
gotta clear out your closet before you can fit in all of your new clothes that
doesn’t work quite as well but anyway we scrub this down to the point that you
can start to see the raw steel peeking through and now we’re going to coat it
with a generous but even layer of vegetable oil making sure that every
square inch of every surface is coated yes that includes the back sides and the
handle and whatever other features your cast iron has that mine does not so now
we’re going to place this guy directly on the oven rack in a 375-degree
fahrenheit oven for one hour with a rimmed baking sheet underneath to catch
any errant drippings the seasoning didn’t come out perfectly evenly so I’m
gonna hit it with another layer of olive oil and throw it back in the oven until
it gets a nice even Sheen upon which any unlubricated egg would be happy to be
cooked… what? the point is it’s nice and reasoned and ready to cook on again but
how are we going to cook with this one of the most dangerous things you can
have in the kitchen a dull knife the standard can this cut through a sheet of
paper without pressing too hard test is being failed miserably and before you
know it life turns into an infomercial you’ve tried everything why can’t your
knife just be sharp why can’t life just be easier when it’s hard stop throwing
money away or something and get yourself a knife sharpener like this one if you
want the easy and quick way to freshen up your edge press down firmly I like to
do 10 passes through the core side 10 passes through the fine and as you can
see it makes a market difference in the sharpness of the knife but it’s still
not as sharp as it could be the fact is that these quick sharpeners are good for
touch-ups every now and again but they’re not going to get your knife as
sharp as a whetstone look for a two-sided stone like
this one that has a grit of one thousand and six thousand for the optimal home
sharpening experience wet stones are called wet stones because well you got
to get them wet soak for ten minutes completely submerged in water or until
bubbles have stopped coming out of the stone then place on a non-slip surface a
towel or paper towel works fine and then we’re trying to hit an angle between 17
to 20 degrees a good tip for finding that angle is to start at 90 degrees
divide that in half to get 45 and in half again to get 22 just a couple
degrees lower than that and you’ve got 17 to 20 starting from the bottom of the
knife and working towards the tip we are sliding it diagonally across the stone
so the entire blade gets exposed to the sharpening goodness let’s turn on the
audio for a sec for all you ASMR heads out there hmm
that is a delicious noise now you’re probably gonna want to clean up all the
gray stuff that accumulates on the stone but no no no that actually assists in
the sharpening process so resist the urge to clean off your stone in fact the
only thing we’re going to do is occasionally re-wet the stone with water
from a very fancy glass anyway after about 10 or so passes on each side of
the knife I’ve now flipped the stone over to the 1,000 or fine grit side this
is going to refine our now very sharp edge by removing any burrs or rough
patches left behind by the less refined side of the stone then after a thorough
cleaning to get rid of all the metal shavings you can see this knife is ready
for business but we are not done yet it is time to talk about honing rods most
folks think that these are knife sharpeners in and of themselves but they
are not they are rods designed to hone your edge or straighten it back out as
the edge of your knife becomes microscopically bent after each use
simply run the length of your knife down the length of the Steel as though you’re
trying to slice off a piece trying to maintain an angle of 15 degrees and
making about ten total passes that’s five on each side of the knife you’ll
find yourself with a well honed blade this is how you maintain your knife’s
edge between sharpening –zz sharpen once twice a year own once to twice a
week depending on how often you cook next up how to maintain stainless steel
a good stainless steel pan is super expensive and it’s discouraging to see
this crap build up on your once pristine cooking surface you only need one
addition to your kitchen to get rid of this junk and that is bar keeper’s
friend or an equivalent like bonhomie I like to wear gloves because this stuff
can be pretty rough on you hands you’re basically making a paste
out of it by wetting your pen and sprinkling it on generously you’ll
notice that I’m rubbing in circles because this stuff is basically like
sandpaper and it’s going to leave lots and lots of little scratches in the
grain of your steel so you want to wash in the direction of the grain of your
steel which in a pan is in circles it’s gonna take some elbow grease but once
you’ve got it all off wash it with soap and water and boom you’ve got yourself
some beautifully refreshed stainless steel ready and willing to be messed up
all over again the next time you want to sear a steak these guys are so pretty I
might go easy on them for the time being now last but not least is the subject of
wood do you respect wood not by the looks of this countertop you don’t
that’s why I like to keep a spray bottle of this stuff around a mixture of 1 to 1
water to plain white vinegar which makes an excellent cleanser for wood surfaces
I know I’ve got a whole wood table here but if you’ve got a wooden cutting board
these tips are for you I’m sure you’ve run into this problem my board is all
dried out and scarred up well this is a job for food grade mineral oil available
on the cheap online and in stores once you’ve cleaned your work surface simply
apply a liberal amount of mineral oil to the affected area and beyond
rubbing deep into the grain of the wood and letting dry overnight this is good
for regular maintenance and keeping your board from drying out but if you want to
really pull out all the stops every few months
hit your board with some boos block board cream which is really just a
mixture of mineral oil and beeswax and with repeated applications will seal and
waterproof your board beautifying and protecting it from your constant misuse
and mistreatment so hopefully that’s taught you a few things that are going
to help you grow closer to your kitchen utensils and various objects now since
kitchen maintenance isn’t really livestreamable and since we jumped
back in time and did tacos last week on the livestream we’re going to do salads
next week and then the week after we’re back on regular basic schedule as I’m
saying that I realize it doesn’t make much sense point is we’re making salads
next week and the week after it’s back to business as usual thank you guys for
watching now go clean or maintain something

100 comments on “Kitchen Care | Basics with Babish

  1. 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!

  2. 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.

  3. 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

  4. 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.

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

  6. 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

  7. 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

  8. 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.

  9. 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

  10. 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!

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

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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

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

  18. 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.

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

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

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

  22. 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.

  23. 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

  24. 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

  25. 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!

  26. 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.

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

  28. 2:49 Andrew I sincerely hope you were joking when you said “whetstones are called whetstones because….”

  29. 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.

  30. 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.

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

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

  33. 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

  34. 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!

  35. 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

  36. 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.

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