This video is brought to you by skillshare
Hey guys salut, this is Alex so a bit
of different setup today at the garden I'm outside just because
it's summer time, and basically
for me summer time only means one thing, it's time for
stir fry (laugh)
The seasoning basically needs to be completely redone
the most important question of all this, how
non stick can we go, teflon
non stick, can we go above?
it's probably too much, ok but
let's do this
so the first preparation basically to remove
all the dirt, all the rust and just
scrub everything off with vinegar, salt and just
(taps elbow) elbow grease
it's probably 20 times faster (haha)
and probably 10 times more dangerous
(music)
here's a quick tip that as soon you feel like the pan
is clean enough
just mix in a bit of oil along with vinegar
and to make a slurry and finish the pan with it
and by doing so you will basically prevent your pan from having
you know that thin layer of rust
or just spots of rust everywhere
so if you did good if you really committed to it
this is the kind
of shiny surface that you should get at the end
all the marks all the rust is gone
and this is the blank material the blank canvas
we need to work on and start building
a seasoning.
You clean this. (chuckles)
We're going to create that
tough, resistant, and non stick coating
on the inside- using... linseed oil.
This is food safe linseed oil. Which is the exact
same stuff as flaxseed oil. I know that in the U.S. (taps screen with bottle)
you might be used more to flaxseed oil so please use it.
I'm gonna drizzle a good amount of oil inside the wok
and then really thoroughly wipe it out
until there is apparently nothing left
and then I'm gonna bake it. Let me start all this
and we'll come back to science just afterwards
You *know* science is coming.
Fine so it's been in the oven for about an hour. Let's just turn it off.
And I'm gonna leave in there just to slowly
come down to room temperature.
This is what I got after one coating. I've got this slightly
blue tint to it. I'm gonna start
the process again.
This is layer number one.
And now it's going back in the oven for another hour of cooking
followed by another hour of just waiting forever.
Right so I think it's time to share with you a primer on
what seasoning actually is.
Seasoning is not-- first of all, about flavors.
It's not about salt and pepper. And also seasoning
is not about leaving a dirty old, you know,
layer of leftover grease
at the bottom of the pan. It's not about this, no. Seasoning
is a dry
hardened coating that sits on
the inside of a pan. And that is
basically super useful. One, is to protect
the pan from rusting since it's only
applied to cast iron and carbon steel pans,
which are prone to rusting. And second, it's making
the pan non-stick. -Ish.
And I guess that's basically the first coating
in terms of knowledge of seasoning, knowledge that I wanted to
rub you with.
I don't rub anybody, ok? I, I don't do that.
It needs to be super
clean before you whack it in the oven. Otherwise,
it leaves marks everywhere. The thinner
you go, the more inexistant
the oil coating is on the pan
the better the polymerization
is going to perform in the oven.
So, it's getting darker and darker. This is the third
coating that I've did- I'm back on the work bench
applying the fourth one. The fourth one!
Layer number 5
So basically in the past to
season my pan and my skillets I use any oil
Like random, cold-pressed, unfiltered
random oil. But recently, uh, I was browsing the internet
and I stumbled across an article from Sheryl
Sheryl Canter. An article about seasoning pans and
about oil, and basically did open my eyes
on oil polymerization
Hi there
Hi, Alex-
So I'm working on this seasoning episode
People sometimes use this type of oil
or sometimes they use lard,
or sometimes they use high smoke point oil
or low smoke point oil. So when I read your article
Eye-opening for me 'cause I thought 'ok, a logical approach
to seasoning'. How did you
come up with this idea?
Well, I'm a nerd, and I had the same problem you had
So I started reading
journal articles about chemistry, and I have
no background in chemistry. Slowly it started to
point to the same thing
and when I tried it, it worked!
So you start with flaxseed oil, right?
Well, here's the thing. Certain oils you don't use for cooking
flaxseed oil is one of them
and you don't heat oil above the smoke point
or it's, you know, carcinogenic
but ironically it's that exact process
that makes the oil glass hard
(mhmm hmm) so the exact thing that you don't want to happen
inside your body, you do want to happen
(mhmm hmm)
on the surface on the pan
So, you take the oil
with the lowest temperature
that you can't heat beyond
and you heat it way beyond that temperature, and it becomes glass hard
Thank you so much, Sheryl, for all this
Thank you, you too!
See you, bye-bye!
Bye-bye
(timer rings)
This is coating number 6
The final one
It's very smooth, it's beautiful
and now I'm not saying I'm not happy with the
with Sheryl Canter's method, but in the end I feel like
the coating is quite light, in terms of colour
it doesn't mean it's bad, but it's not black and dark
and deep and rich
just wanna go, just a tad whiter. And for this I'm gonna use a
gas stove
At the moment it's creating way too much smoke
Yeah so basically I"m gonna step outside and I'm gonna continue
this experiment in a safer-ish, way
kay? (he he)
Let's step outside
Right, let's do this
can't open it
with my gloves
I don't think it's gonna blow up
Is something gonna blow up?
Maybe
I'm just, I'm just a (beep)-ing cook
So I feel like I definitely got a darker coating
on this pan. The thing is at the moment it's
not perfectly smooth, which means that
I'm gonna head back to the studio and find the solution for that
I might have something already
I might have something
So Skillshare is an Online Community with over 28,000
28,000 classes in design, business and of course,
cooking. So you know I love learning so much
you probably know that already! It's just
fuels my creativity and my curiosity
I found Skillshare to be just the perfect place for that.
At the moment, I am following 2 classes:
The first one is a pizza course about making
a thin crusted pizza. You know I'm a big fan of
Neapolitan pizza of the fluffy kind, but it's always good
to learn on a new technique. And the second class is
a Butchery Class told by Pat Lafrieda
himself. He's an OG butcher
in the US, who understands beef cuts, and also
to order both at the butcher and
at the restaurant more cleverly. Skillshare has a premium
membership which is pretty affordable at less
than 10 dollars a month and for this price, you get unlimited
access to all the classes and to all the communities that
are just right, for you. So if you want to give it a try, the first
100 of you guys that hit the link in the description
box down below will get a 2-month free trial.
and thank you Skillshare for sponsoring this video.
The coating on the pan at the moment
is not perfectly uniform. In the very center
it's perfectly black
and it's very smooth, so it's
about to get even smoother
I've been doing a bit of DIY. If I want to increase
the ability of that pan to be non-stick, it has to be
as smooth as possible
Can't feel any irregularities
It's just so smooth
Hold on a second
The sound
Ok let me put it back together and let's make that egg test
'Cause you know I'm gonna be cooking an egg in this for sure
What would you pay me to flip it around
Ha ha ha
Is that better
than a Teflon pan
The annoying geek inside of me says
on a brand new Teflon pan you don't need to add
even a smidgen of oil
At the same time, the cook just says that
there's no chemicals
it's just a nice, very hard, polymerized surface
on which you can cook things with a very reasonable amount of oil
So to me I'm gonna say
I think it's better
than a Teflon pan (double tap for emphasis)
Now of- of
Now obviously this is very biased
I'm willing to hear what you guys have to say about this
Please use the comments down below, it's always amazing to hear from you
I'm gonna have this egg
Now obviously I didn't went through all this effort
just to make myself an egg, even though it's very good
It's crispy
Now the reason
why I took so much care with the seasoning, the reason why I committed
so much, is because I want to make stuff
I don't want to make any stuff, I wanna make barbeque stuff
then I don't wanna make barbeque stuff
over any barbeque no I wanna make
an appliance, a contraption
that I'm gonna be building in the next episode
of this mini barbeque stuff series
Anyways guys I hope you enjoyed this episode, if you did you know what you gotta do
like, share, subscribe, spread this like butter on a nonstick pan
So until next time, bye-bye! Salut