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. Binging with Babish says:

    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. Sunbir Gill says:

    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. JZPotter says:

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

  4. Luke Mckenna says:

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

  5. Luke Mckenna says:

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

  6. Drew Lehman says:

    That was a very helpful video

  7. Sprok56 says:

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

  8. MikeTrack says:

    Vegetable oil? Dummy

  9. benkovac boy says:

    If you want to sharpen a knife scary sharp buy a lansky sharpening system,it puts the angles right for you

  10. Lancealot Wade says:

    Babish try the work shark knife and tool sharpener easier than a stone

  11. eltiolavara9 says:

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

  12. Butool Hasnain says:

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

  13. Ja C says:

    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.

  14. Random Channel says:

    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

  15. Zeteo says:

    you also said 1000 is finer than 6000, but isn't the lower the number the more fine it is?

  16. Penndragon says:

    4:36 AUGHUGHHHHHH can you NOT

  17. Laura Garrett says:


  18. Rajkumar Harikrishnan says:

    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

  19. Vanessa Flournoy says:

    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!

  20. A Random Rock says:

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

  21. Vital Liy says:

    seeing the knive sharpened like that is painful. U obviousely have no clue, man…

  22. Black Coffee says:

    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.

  23. JackTGreat says:

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

  24. magno says:

    Thank you for the Boos Block Cream suggestion! I’m gonna try this on my dried up dining table.

  25. James Corder Jr says:


  26. Richard Dugan-Starr says:

    Barkeepers friend was a great tip

  27. Human Being says:

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

  28. robhulson says:

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

  29. Whirlybird says:

    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. Logan Fisher says:

    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. Stop Clickbait says:

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

  32. Midnight Mustang says:

    Perfect! Just thr video I needed! Thank you!

  33. Xzidia Xianzus says:

    2:14 I can hear the guy doing the edge of glory ad.

  34. Kazues says:

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

  35. Chantel Chandler says:

    Instead of bar keepers friend can I use comet?

  36. Brendan Shepherd says:

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

  37. Alexander Zamani says:

    Wait did he just stab his knife into the table?

  38. Poisen_Oxy says:

    Binging whit Babish:This is a sharp knife
    Juns Kitchen knifes: Hold my Jun

  39. Justin Case says:

    I don't want to wait until Sunday to polish my tool.

  40. Rhonda Baker says:

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

  41. Ashwin Paul says:

    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!

  42. Vince Russell says:

    Cleaning with bobish

  43. BigToucher427 says:

    I fucking died laughing when he sprinkled kosher salt and ground peppercorns on his knife

  44. The Unclave says:

    Did this man just bake his pan to improve it's condition and then put salt and pepper on his dull knife?

  45. IAmTheOnlyYogo says:

    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

  46. wolfiehampton says:

    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.

  47. Henrik lasarus says:

    Once you've got to know your rolling pin.

  48. P Fredy says:

    What about le creuset type surfaces??

  49. FortAwesome1974 says:

    Hmmm I'm not sure where you learnt to sharpen knives but you are doing it very wrong!! When using a wet stone your should move it like you are trying to shave a piece of the stone off, the opposite way to which you did yours!! This way it gives the knife a cleaner, unbent edge, that will last longer and be much stronger than the bent edge left by the way you did it!! Obviously it's much better once it has been honed!! According to most professional chefs you should hone your knife before every use and sharpen it when needed not twice a year!!

  50. 3Rton says:

    grits get finer the higher you go though dont they but he said go from 6k to 1k?

  51. MSZ Restoration and Contracting says:

    Great video – production value – demos are slow and full of detail. Steady camera. Perfect .

  52. Big Green Anjanth says:

    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.

  53. dojokonojo says:

    Sharpens knife and stabs it into the woodcutting board making the tip dull again. I can hear the cringe of all the HEMA guys out there who cringe at TV and movie people stabbing a sharp sword into the ground.

  54. Potato Pockets says:

    Nonononono, don’t use soap in cast iron! You scrub it with a mix of salt in oil before rinsing and drying, then you season it. Source? My 93 y/o southern grandma

  55. Ollie Waldman says:

    which watch is that?

  56. mikellogs says:

    you made a nice doughnut in there

  57. Thapelo Chuene says:

    I like your VERY lively commentary. Are you sure you've never done any hollywood movie trailer voice overs? -:)

  58. Louie Ortega says:

    Thanks Man… You've been a total Help in getting kitchen use to the point!! You're one kitchen Buddy I want to learn more of!! 👍

  59. MegaAppleshit says:

    What about copper bowls and whatnot? I have a thing for copper pans.

  60. ihajo says:

    Great tips

  61. Trollololol says:

    When you season a cast iron pan you're actually burning stuff to create a carbon ceramic coating. If you're getting rust on your pants, they haven't been seasoned properly. It takes years of fuckups to season a cast iron pan. Rubbing oil on it just keeps it from rusting in the unseasoned parts.

  62. labroske says:

    Cast iron pan. "You can see the raw steel peeking through." There's no steel in a cast iron pan.

  63. labroske says:

    A good whetstone is worth every penny.

  64. Stewart At Large says:

    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!

  65. It’s game only says:


  66. Psykel says:

    This is super helpful! I’m buying some knife maintenance stuff asap!

  67. ThunderStar says:

    Whet stone. Not wet stone.

  68. Bill Kong says:

    Sheet of glass with sandpaper is my preferred sharpening solution. Get whatever grit you want and it never dulls.

  69. Bill Kong says:

    Use a strop if sharpness actually matters.

  70. iIfwat ili says:

    No need toothpaste and baking soda bull shits

  71. David P. says:

    Terribly wrong on the cast iron. 450-500 not 375 degrees on the oven. Also don’t overdo it on the oil, then clean with paper towel or cloth so as to remove the excess oil and leave only that which becomes ingrained into the porous surface.

  72. Terri Brown says:

    I heard its best to use canola oil

  73. Hurley says:

    3:26 made me jump

  74. Hurdur Burdur says:

    Babish, the fact I come here to watch your video multiple times again and again always inspires me to be a good cook or hmm just someone who enjoys cooking meals. Thanks for all the cooking videos you've been making it greatly inspires me to cook a lot.

  75. John Marquardt says:

    bone a me — lol, it's pronouced boon am e

  76. Spade says:

    Babish: stabs wood table
    Also Babish: "Do you treat your table with respect?"

  77. Jason C. says:

    Very good 👍

  78. Karthik Pulluru says:

    Am I hearing Lazy Sunday in the background?

  79. Nathan says:

    Olive oil? nah. Flax seed oil yes

  80. Sir Derpington says:

    I just use the bottom of my bowls to sharpen my knife.

  81. Jacob Darling says:

    When sharpening your knife on a whet stone shouldnt you be scraping it in the cutting direction so that burrs dont form?

  82. Vitor Antero says:

    Do you have to hone the knife after you sharpen it?

  83. fcknmrcls says:

    What are the chances that I have bought my first ever cast iron skillet and looked up how to season them exactly one year after this video came out?!

  84. Jim Lasswell says:

    you don't quick season your stainless steel pans?

  85. Richard Walker says:

    Good info

  86. Mountain Mamma says:

    Sounds like a commie.. babish

  87. WolfsbaneFilms says:

    “They could never get the blood off the organ keys…”

    “And they used Bon Ami!”

  88. Julianne Roe says:

    Just liked for the ASMR.

  89. BlackMidKnight says:

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

  90. Erick Velasco says:

    Damn Babish, great tips!

  91. TheAVJ2 says:

    I Got a king 1000/6000 whetsone with a nagura stone a few years ago, only used it 2-3 times since, but a new development is a newly seasoned probably 30 year old cast iron skillet, now because oven cleaner sucks i got bar keepers friend like you suggested because i have a stainless steel sauce pot? pan? Hybrid? Dont know, its almost a 4 qt stainless steel goodness great for boiling anything on the fly without having to worry about teflon so yeah, for someone who was 10 years old and wanted to make a quesadilla and failed to now a 20 year old whos made a few of your recipes i wanted to tell you thank you oliver babbish ! Thanks for all the great tips and recipes, they have made me and my pops life sweeter, easier, and dare i say, Damn GOOooOD

  92. Ias Howle says:

    Friend: oooh what are you baking?

    Me: a cast iron pan

  93. TheVerucAssault says:

    Freaking YouTube voodoo. I was just thinking earlier today, "Wow, his cast iron always looks pretty. I wonder how he keeps it so nice." Never searched and I log in this evening and POW, Youtube: "Is this what you wanted?" Well not if you're reading my mind!!

  94. Patrick M says:

    Lmaooo the blowtorch salt and pepper knife sharpening.

  95. P. A. says:

    I dont have an oven , now how do u season caste iron ?

  96. IkarosLover1496 says:

    Omg the unlubricated egg comment had me dying for 5 minutes I swear! Had to start the video all over 😂

  97. FixingTheInternet says:

    You should always throw your cast iron in the oven or on the stove for a bit after washing to make sure all water molecules that may be stuck in the microscopic crevices of the pan are evaporated. Otherwise, you risk sealing in those tiny bits of water under your polymerized seal.

  98. london mockett says:

    Can u please do a basics on a lodge cast iron griddle I can’t find any videos on it. Do how to cook on it how to clean it and how to season both sides please

  99. Phoebe Geralis says:

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

  100. C00kii0 says:

    We have cast iron at my job and you'd be really disappointed in how many people destroy it. Leaving it soaking in the sink and not hand drying them, not reasoning 🙃

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