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