Kitchen Care | Basics with Babish

  • Published on: 20 September 2018
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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.

    "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:
  • Runtime : 6:51
  • basics with babish binging with babish cooking with babish babbish babish kitchen care how to clean a cast iron how to season a cast iron how to sharpen knives basics kitchen care basics of kitchen care cleaning a cast iron pan seasoning a cast iron pan cast iron skillet cast iron pan how to clean stainless steel pan how to clean stainless steel how to clean wood cutting board


  • Binging with Babish
    Binging with Babish   2 months ago

    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!

  • Colin A
    Colin A   1 days ago

    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!

  • Kuro Neko
    Kuro Neko   2 days ago

    thoughts on ceramic covered pans since i only own those ones

  • Iluvatar
    Iluvatar   2 days ago

    Is the crap on your steelpan somehow disturbing? besides the optics obviously

  • TheRabbitFoot
    TheRabbitFoot   4 days ago

    Don't get a whetstone with such a span! 1000 on one side is great when you want a good base for a knife that isn't in too terrible a shape to begin with, but don't jump directly to 6000.. Just get 1000-3000 you seriously won't feel the difference after using the honing rod and you'll have much easier time getting the knife good and sharp!Also: use the honing rod after each time you clean the knife and then wipe off the knife with a dry or damp cloth, this way you'll always have a great knife, and you prolong the "lifespan" of the sharpness.

  • Ryan Rohloff
    Ryan Rohloff   5 days ago

    What about Teflon? Just a basic soap and water?

  • Yung Kirk
    Yung Kirk   1 weeks ago

    How do you maintain ceramic pans? Thanks, Babish.

  • sicarius68
    sicarius68   1 weeks ago

    thank you for all the helpful little tips. those are pricless for a beginner like me. Thanks

  • Louie
    Louie   1 weeks ago

    I died of laughter when you salted and peppered your knife

  • Elijah Park
    Elijah Park   1 weeks ago

    was it a mistake when u said flipping to 1000 which is fine side. when its actually the coarser side of the two when u originally introduced the whetstone as 1000/6000. error must be brought to awareness!

  • allard westra
    allard westra   1 weeks ago

    Do stainless steel always stay white or do they turn black like cast iron?

  • Riley Forrer
    Riley Forrer   2 weeks ago

    Many honing rods have common sharpening angles built into their tips or on the flare of the handle that you can use as a guide.

  • Maddy Zuiker
    Maddy Zuiker   2 weeks ago

    omfg "ready and willing to be mESSED UP AGAIN" "so pretty i might go eASy on them" ur KINK is showing daddy!!!!!!!!!!!!!!!!!

  • bubblegumprincess113
    bubblegumprincess113   2 weeks ago

    Remember when Babish's whole thing was not being a gimmicky Youtuber? Like, he literally said that he found the amount of extra fluff in a lot of Youtube cooking videos to be annoying? And his whole thing was being simple and straight to the point with a dry sense of humour? Or when his videos actually seemed to have a lot of research put into them? Yeah, that was pretty cool.

  • TheEvil29
    TheEvil29   3 weeks ago

    "until we see the raw steel peeking through".... on your cast iron pan...

  • Saahil Khan
    Saahil Khan   1 months ago

    The script on these videos is on point. Lmfao on the lubricated egg joke hahha

  • Xnerdz
    Xnerdz   1 months ago

    3:46 I think you misspoke here, you meant the 6000 grit. The higher the grit, the finer it is and on that stone, the 1000 grit is on the brown side, the 6000 grit on the white side. Also, you should definitively wash the stone from time to time, because the dust created by the grind is uneven and it will elevate the knife undesirably at certain points of the sharpening.

  • eastercat
    eastercat   1 months ago

    I have wooden cooking utensils, but they're feeling kinda splintery and rough. What should I do to maintain them?

  • \\dang-it-carl//
    \\dang-it-carl//   1 months ago

    I like how to make the knife better you just salt and peppered it

  • Pannemat
    Pannemat   1 months ago

    2:57: is the towel ITSELF on a non-slip surface? Okay then.

  • Grady Jean
    Grady Jean   1 months ago

    Would it be possible or perhaps more appropriately, advisable, to use beeswax for seasoning cast iron? I seem to recall a grandparent or great aunt saying something to that effect.

  • Shadows_Assassin
    Shadows_Assassin   1 months ago

    * stabs knife into board* My grandad would have a heart attack if he saw you do that. I get you're trying to demonstrate the sharpness, but is it worth bending the tip?

  • Light Of Darkness
    Light Of Darkness   1 months ago

    Any reason why you use vinegar to clean your wooden cutting board as opposed to dish soap? Or is it just because of the size of your board makes it infeasible to rinse?

  • mxmgodin
    mxmgodin   1 months ago

    About cast iron seasoning: companies like Lodge sell products they call "seasoning spray". DON'T BUY THEM! If you read the fine print, it's just plain old canola oil in a spraycan, except it's sold for $15-20 dollars a can. You can just buy a regular bottle of oil for a fraction of the price.

  • Jericho Gonzales
    Jericho Gonzales   1 months ago

    "Whetstones are called whetstones because, well, you gotta get 'em wet."No. Just. No. To whet means to sharpen the blade of a tool or weapon.This is just we need right now. Some white-ass Brooklyn hipster douchebag with ZERO actual professional culinary experience who thinks he can teach the world how to cook. GTFO here with that shit.This video proves why you are actually worthless. You are the Lil Wayne of the culinary world.

  • Ryan Gatts
    Ryan Gatts   1 months ago

    Please, it's "whet" not "wet". "Whet" means to sharpen; "wet" means moistened with water. You do, in fact, wet some whetstones; but you also oil some whetstones, and some whetstones are used dry. The "whet" and "wet" do not share etymology. You likewise "whet someone's appetite" and do not "wet someone's appetite".

  • EvMarenZ
    EvMarenZ   1 months ago

    How to season stainless steel pan?

  • dotdot pointpoint
    dotdot pointpoint   1 months ago

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

  • Clarissa Helman
    Clarissa Helman   1 months ago

    THANK YOU! That honing rod is NOT a knife sharpener! I asked for a knife sharpener for Christmas one year and got a honing rod instead. I try to tell everyone that they're not one in the same and no one believes me haha. Also, I thought you were supposed to use oil to sharpen the knife? Maybe either oil or water both work well? I haven't tried using water, but it does look like it works.

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