Placeholder Image

字幕列表 影片播放

  • 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