Kitchen Care | Basics with Babish

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    Hey guys, I'd love to hear your thoughts on some BWB products that we might be launching in the near future! Please take this survey here!
    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
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    Published on Year ago


    1. Binging with Babish

      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!

      1. bornfrombordum

        dang my skillet is in its second stage in the oven covered in olive oil

      2. Ze Bunker

        Critical error, yet video not redone.

      3. Campbell Cutler

        @dojokonojo 1:43 But no it would be more likely that the person who made the video thought he made a mistake when he made no mistake at all. Than you mishearing.

      4. dojokonojo

        I heard vegetable oil

      5. Nonus Businissus

        winking is not weird :c

    2. Vitor Antero

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

      1. Michael

        Vitor Antero no. Honing is for in between sharpens so you don’t have to sharpen as often. As stated in the video it keeps the edge from being microscopically bent while sharpening restores the edge by removing metal

    3. Jacob Darling

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

    4. Sir Derpington

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

    5. Nathan

      Olive oil? nah. Flax seed oil yes

    6. Karthik Pulluru

      Am I hearing Lazy Sunday in the background?

    7. Jason C.

      Very good 👍

    8. Spade

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

    9. John Marquardt

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

    10. Hurdur Burdur

      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.

    11. Hurley

      3:26 made me jump

    12. Terri Brown

      I heard its best to use canola oil

    13. David P.

      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.

    14. iIfwat ili

      No need toothpaste and baking soda bull shits

    15. Bill Kong

      Use a strop if sharpness actually matters.

    16. Bill Kong

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

    17. ThunderStar

      Whet stone. Not wet stone.

    18. Psykel

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

    19. It’s game only


    20. Stewart At Large

      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!

    21. labroske

      A good whetstone is worth every penny.

    22. labroske

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

    23. Trollololol

      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.

    24. ihajo

      Great tips

    25. MegaAppleshit

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

    26. Louie Ortega

      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!! 👍

    27. Thapelo Chuene

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

    28. nightbot

      0:40 you made a nice doughnut in there

    29. Ollie Waldman

      which watch is that?

    30. Potato Pockets

      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

    31. dojokonojo

      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.

    32. Big Green Anjanth

      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.

    33. MSZ Restoration and Contracting

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

    34. 3Rton

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

    35. FortAwesome1974

      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!!

    36. P Fredy

      What about le creuset type surfaces??

    37. Henrik lasarus

      Once you've got to know your rolling pin.

    38. wolfiehampton

      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.

    39. IAmTheOnlyYogo

      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

      1. Mark S

        IAmTheOnlyYogo try an old (but clean) t-shirt. I use flaxseed oil to season my pans. Apply it with the shirt and you should avoid the fiber issue.


      mm yes s a l t a n d f r e s h l y c r a c k e d p e p p e r

    41. The Unclave

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

    42. KGB_Warthog

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

    43. Vince Russell

      Cleaning with bobish

    44. Ashwin Paul

      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!

    45. Skela Tonne

      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

    46. Rhonda Baker

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

    47. Justin Case

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

    48. Poisen_Oxy

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

      1. Nazo Breeze

        I think you mean "Hold my cats."

    49. Alexander Zamani

      Wait did he just stab his knife into the table?

    50. Brendan Shepherd

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

    51. Chantel Chandler

      Instead of bar keepers friend can I use comet?

    52. Larkin

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

      1. Larkin

        @n word there's no way you can prove he was, so why comment?

      2. n word

        There's no way you know he wasn't joking

      3. Larkin

        @n word nowhere in the sentence "Whetstones are called whetstones because, well, you have to get them wet. " indicates that it was a joke. So unless you were there and have some insight that the rest of us don't, you can hush.

      4. n word

        It was a joke nibba

    53. Xzidia Xianzus

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

    54. Midnight Mustang

      Perfect! Just thr video I needed! Thank you!

    55. Stop Clickbait

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

    56. Logan Fisher

      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.

    57. Whirlybird

      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.

    58. robhulson

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

    59. Human Being

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

    60. Richard Dugan-Starr

      Barkeepers friend was a great tip

    61. James Corder Jr


    62. magno

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

      1. magno

        @djsnowman06 I don't have both ingredients. Would be cost ineffective for me to buy them and then mix them myself. But thank you for the suggestion!

      2. djsnowman06

        Made my own with parowax (paraffin) and scentfree baby oil (100% mineral). Get the pebbled wax instead of the blocks. Measure out equal parts of wax and oil. Combine in a saucepan (and older one preferably) and heat over low until wax is melted. Stir occasionally. Put in a squeeze bottle and use sparingly. A little goes a long way.

    63. JackTGreat

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

    64. Black Coffee

      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.

    65. Vital Liy

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

    66. A Random Rock

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

    67. Vanessa Flournoy

      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!

    68. Rajkumar Harikrishnan

      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

    69. Laura Garrett


    70. Spacialvekter

      4:36 AUGHUGHHHHHH can you NOT