Kitchen Care | Basics with Babish


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Published: 8 months ago
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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
https://soundcloud.com/bluewednesday

https://www.bingingwithbabish.com/podcast/

My first cookbook, Eat What You Watch, is available now in stores and online!
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Theme song: "Stay Tuned" by Wuh Oh
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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!

8 months 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

1 week ago

Is peanut oil okay to use?

2 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,

3 months ago

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

3 months ago

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

3 months ago

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

7 hours ago

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

7 hours ago

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

2 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.

3 days ago

Tiny whisk?

1 week ago

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

1 week ago

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

2 weeks ago

That's nice

2 weeks ago

Man I love your sense of humour

2 weeks ago

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

2 weeks ago

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

2 weeks ago

Can i use ajax instead of bonami

2 weeks ago

I have this question too

2 weeks ago

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

2 weeks 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.

2 weeks ago

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

2 weeks ago

Sem Petro Dude shut up like wow

2 weeks ago

that noise made me vomit

2 weeks ago

WHET STONE NOT "WET" STONE!

3 weeks 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

3 weeks ago

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

3 weeks ago

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

3 weeks ago

Why season your knife 2:13

That made me laugh so hard

3 weeks ago

Wehn in dought season fresly wiht sælt adnd pepr

2 weeks 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.

3 weeks ago

Bald bitch

4 weeks ago

CUCK

4 weeks ago

10 passes on the stone?

1 month ago

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

1 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.

1 month ago

Nevermind, I just realized the video has subtitles.

1 month ago

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

1 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.

1 month ago

Can you also use sandpaper instead?

1 month ago