And always will be 😉

Did you ever have ANY doubts? ^*^

@@januzzell8631 I mean, that’s my mistake really

@@sarahbee6758 Absolutely! And we all make it 🤣

@@SortedFood So...is THIS what happens when James is gone. REAL kitchen toys? I approve.

Hahahaha, 100%. DANGER, DANGER!

Which is more dangerous? The flamethrower or the coconut grater? 😜

In Texas that’s just Saturday

@@oon-huing1729 Trick question. It's Ben.

have the su-vide gun (original backer) worth every cent, works great as chrorcal starter also although it is smaller

googly eyes on it mate

It’s got the same fiery spirit as James 🤷🏻‍♂️

In the words of Tim the Tool Man MORE POWER!!!!

😂

Meanwhile Baz clutches Mike for dear life, as he tries to use Hutters as a human shield!

Ben: The flames hunger for the blistering of flesh!

@@LordDragox412 14:31

He might just be a firebender lol

I know its been 2 years sInce you made this comment but I needed to thank you cause it made me laugh and I needed it.

He really enjoyed himself with that one!

Bathe in holy fire

As if he had always done it for years

I'm not sure he should be left unsupervised with it though!!

Well, he is a lad. 😄

Turns out, he really is a bit of a lad himself

To be fair you would expect a chef to be much calmwe in the face of situations in the kitchen compared to normals, just like you'd expect a paramedic or nurse to be calm in a medical emergency. If he/they weren't then they're probably in the wrong profession (or don't have much experience yet to gain confidence etc)

@@DreamBelief, you would be surprised how uncommon such composure is in healthcare. After more than 30 years it still unsettles and disturbs me that people can't put aside emotions and focus on what needs to be done.

This doesn't surprise me at all. No unexpected British lads surprise me since Noel Fielding proved exactly how good he was at sports in high heeled boots on Taskmaster.

@@DreamBelief "tO bE FaIr" their other chef was the one freaking out the most about the coconut shaver

"Dangerous" kitchen gadget pass-it-on impending, if we all pester them for it!!! ;)

I still think the scraper was more dangerous for an untrained individual to use.

Scraper definitely is more dangerous since the intended use is to move into it, while the SU-V gun's intended use is to fire it away from you.

New series: finding the metal pan that Jamie’s extreme torch doesn’t ruin

motorized coconut scraper is standard fare in many Indian household kitchens

Or he would just spend 10 minutes flaming another red pepper?

@@oon-huing1729 with that one I don't think there'd be any red pepper left after ten minutes- just a small pile of ashes

@@oon-huing1729 I own one, I used it to char some tomatoes a week or so ago, about 30 seconds to do six tomatoes all over, but I was being slow and careful with it.

We now need a "Dangerous" kitchen gadget pass-it-on, and for Jamie to leave that flamethrower on the counter for Baz now ... And "we" can see it, if we all pester them for it!!! ;)

@@Tarantio1983 they'd probably need firefighters, an ambulance, a lifeguard and a life coach on set

I mean, its a torch. Nothing to be scared of. At least you aren't like everyone else claiming its a flame thrower.

I cant stop looking at it now

I read this before watching that far into the video and was very confused why there was a car (read each letter individually) related gun included in a food video

IDK if the inventor does but I've certainly thought about fire arm related cooking. Combine two of my favorite things. Mostly the options are impractical unless you have a belt fed mounted weapon... even then they don't get very practical. That being said a Gatling gun is not as good for it due to the spinning and producing less heat per bullet because of the multiple barrels and spinning.

I think beanbag rounds or other less than lethal projectiles would do a better job of tenderizing.

I didn't make it but I was thinking Jackhammer but this works as well

@@NoodleHausColubrids Bean-bag round to tenderize, as you suggested ... Then either a Dragon's Breath (incendiary-effect round for 12 gauge shotgun round) or The B Mark VI incendiary bullet (which was packed with nitrocellulose and a small steel ball was placed in the tip of the bullet to ensure that the chemical exploded on impact). And I suggest we petition The Lad to go to 'Murica (covid allowing) and trial this in a Pass-It-On!

I was looking for that comment. That poor tray.

Eh they usually unwarp. I have a tendency to warp mine in the oven.

Metal baking trays tend to bend and warp at certain temps if they don't have something heavy enough on them the trays I place my loaf pans on top of always warp when I'm baking bread. After they cool down they usually warp back with an ungodly noise that scares the crap out of anyone not expect it

It was certainly nothing warped by the gun itself. It is a highly used sheet tray, they often tend to warp from high use in the oven at high temps. Even home chefs have some sheet trays that have warped.

Slow warping is not always a problem with a good tray (even heat distribution) but these warped way too fast (and we all know that's very bad for the warp core don't we trekkies 😂 )

Lol I bought a carbon steel wok just about a year ago too! I have to say a few things occasionally stick, like stir fried ramen noodles. But everytime I use it it seems to get better and better at becoming non-stick. Its basically a matter of use it and seasoning it after every use like I do my cast iron. But its easier on my arms to use. And I occasionally do a deep fry dinner for us in it. Its deep and holds a lovely temp for deep oil frying.(good grief autocorrect 🙄 its frying not farting! Its tried to correct it to that 3 times lol. Maybe I need more coffee 🤣) But use it scrub it clean and dry it over low heat. Once dry i use a bit of oil on a paper towel or a bit of a spray of oil let cool on the hob and put back on the rack. But the colors of the rainbow I ended up with is very cool. On the outside it has darkened and has a rainbowish glaze. Have a great day or night 🥰

The man lives to ruin good foods with blue cheese.

Yup

Mike's gadget is insanely expensive with upkeep, Barry's pan is irrelevant at best, and Jamie's gadget is trying to solve a problem that doesn't exist. Yeah that sounds about right. xD

I don't know about that last one. I have a big charcoal grill, and although my chimney works, that torch would.make it go a lot faster.

@@BeardedDanishViking its not really trying to solve a problem, its taking a process people already use and trying to make it easier and quicker thats kinda the point of most kitchen gadgets, heck its the same exact goal of the cold brew also out of curiosity (as i dont brew coffee myself) how would the cold brew gadget get "insanely expensive"? as far as i can tell filters and coffee are relatively inexpensive and last for a while (that is unless your buying fancy premium stuff)

@@mrroboshadow in the end coffee makes up the largest cost because the gadgets last so much longer than a bag of beans and you use twice as much as hot brew

@@Timothy.Hutama maybe but again, unless your buying premium brands coffee doesnt cost THAT much you can buy huge bags of of coffee for a few bucks so im sorry but i dont understand where you're coming from yes its a regular expense but it isnt the fortune you're making it out to be

I am none after 10 am. I am a mess

Hilarious 😂

I’m sorry you are dead now

R.I.P

It was more Jamie then Mike

Literally?

He even pulled off a cheeky smile while handling the flamethrower. Smooooooth.

I'm glad I'm not the only one. Too bad there was no ginger in the background to tell him that it wasn't worth it.

"Dangerous" kitchen gadget pass-it-on impending, if we all pester them for it!!! ;) @SORTEDfood ... get on this, please?!

@@SortedFood Ebbers is fearless!

Put the two together and Ben can have toasted coconut shavings!

Wait wait, I missed this bit - how do you mean, left? Like, he's coming back right? RIGHT?

@@fallingwater He got a different job. They said he'll come back sometime as a guest but he doesn't work there anymore. Go back and watch the Celebration Cake Pass It On video. That's when they announced it.

@@fallingwater yeah he's left for a more traditional chef job but would still like to show up now and then as a guest.

@@fallingwater Eventually. But, as has been said; he's got a traditional chef-y job now.

I'm just glad they're still on good terms. Doesn't really happen on youtube

OMG this. As far as material costs go, that single pan is an appreciable % of the cost of a literal ton of cast iron. Even if you want to assume fairly small batch production, very generous wages for the makers, lots of QC and refinement and so on, 120 dollars is bonkers. Part of the reason cast iron is such a good material is how simple and cheap it is to work with. Then as you point you, cast iron "forever" pans aren't a new idea. You can find a cast iron that someones great grandma bought in the 1890s, and as long as it hasn't been left to rust it works the exact same as a modern pan (and even if it has been left to rust it might be restoreable). Every cast iron pan ever made that hasn't rusted through or made it to a scrap yard is still out there and usable. Check your local thrift store.

How much would you want for one?

Hey! Is this I'll send you one part holds for everyone?

This is one of the bestest comment i have read today :) Thanks for this epic comment :)

14:31

You mean you wonder how they got everything.... *sorted*

So you can steal their ideas 😂

@@hornitako7006 oh no. What have you done

or you can just enjoy the content they make since it’s a literal food channel lol? they work hard to make their videos, why would you expect them to make a bts

@@spicycaboose I do enjoy their content, it’s why I want to know more about it?? I’ve been watching for about a decade and they’ve worked incredibly hard to grow and develop during that time. Not all of their videos are 100% food and I think it be an interesting one off to see how sorted works to create the videos we all enjoy 😊

kzfaq.info/get/bejne/rNmkm6eZtNXIdKc.html

Me too... because I have insomnia and that would certainly cure it.

It really depends if you want the factory seasoning or not. To completely reseason a pan, you have to get all of the factory/old seasoning off, which is a lot of elbow grease with steel wool or scouring pad. The next thing to keep in mind is you never want to put seasoning on a wet pan, or any water at all. So you get it as dry as possible (I do it in the oven). Oil choice is another thing - any vegetable oil/blended oil is fine, as long as it can withstand pretty high heat. The newest thing is flaxseed oil, which is expensive but gives pans a mirror like finish and makes them very nonstick. My method is: wash/scour off seasoning, place in cold oven. Turn oven on to 400F. Take out pan once oven is preheated. Carefully cover all surfaces in a light layer of oil of choice. Put back in oven until not shiny. Done if regularly seasoned, and repeat the process for first seasoning. It'll take hours and several coats of oil to season or reseason for the first time. And even then it won't be that good until cooked on regularly. I recently reseasoned all my mom's cast iron using this method, and it works. (they were all rusty af and I couldn't stand it anymore!)

You only have about a million to choose from on KZfaq, unfortunately.

Best advice I can give anyone, bring it to a Chinese or Indian restaurant and they will season a pan for you no problem

He's got to live up to the name.

The flame thrower gun was actually made specifically for a KZfaqr who does Sous Vide experiments and wanted something to sear with that didn't mess up the perfect sous vide cook of meat. Prior to the gun he was using blow torches but a fan sent him a jerry rigged gun that he created for easier/"safer" indoor use.

@@organicgrains You're not per chance talking about Guga from "Sous-Vide Everything", right?

So I'm not the only one thinking it's a thinly-veiled Zombie Apocalypse weapon? Hopefully there's a "Z" setting on a dial, to give enough distance so you can light up a zombie before it gets closes enough to bite you.

@@RustyDust101 I am

Not to mention most antique/vintage cast iron is very smooth. You can certainly find an antique cast iron pan for much less than $120 and it would require the same amount of upkeep.

@@johnnyCheeseburger Exactly. Also, that blowtorch looks super cool and all, but if it's going to warp the baking sheet like that every time you use it...that seems like a problem for the baking sheets.

@@opmaus I really think it's more of a "finish the dish" at the end of a get together than a normal kitchen implement myself. (Course if you have the kitchen for it why not). But on a porch or backyard it makes a lot of sense if you don't have time/space/fire for a full barbeque or whatever. Maybe get a wire rack or heavier tray Or warm them in the oven beforehand so the warping is less.

Omg thank you I thought I was the only one!! I was wondering why not guy a thrift store pan?? My mom got ne that we found out was around 100 yrs old and it's amazing!!

I have a cookie sheet that warps every time I make something. When it cools, it goes back to normal

I have to preheat my favorite cookie sheet, otherwise if I make chips on it it tends to eject half of them around the oven. I even found one on top of the upper coil.

is that why his hands were so shaky in recent episodes?

@@heidisparklebottom Perhaps.

I'm surprised they didn't talk about that ^^

Bought a Lodge pan through Amazon UK last year for around 35 quid and ye, you are spot on with your assessment. Brilliant pan with a good reputation at half the price. Nuff said.

I suspect it's just a bad seasoning job. Most older cast irons are smooth and people never had an issue. Heck, the thin black steel pans a lot of kitchens use are smooth af. The roughness of new cast irons is mainly to cut costs, it doesn't really matter once you have a proper layer of seasoning on there and it's what has allowed cast iron to stay so cheap

I bought a cast iron skillet for around 30€, took a grinder to it cause I didn't like the preseasoning, re-seasoned it and it has been smooth, non-stick and a dream to handle ever since. Didn't have a fancy leather sheath though.

I can’t get my head around the fact that someone re-invented the cast iron pan and came up with a cast iron pan. I have a few different Lodge pans, you can’t go wrong with any of them.

Lodge casts it with itty-bitty bumps to make their factory seasoning stick better so you can cook with it straight out of the box, which they're really transparent about on their website and on the care instructions. Smooth pans work just as well with good seasoning, they're just a little harder to get good layers of seasoning on.

Hilariously as an owner of a su-V gun there is mo9re smoke from a hot cast iron then there is from the su-V gun.

@@tylerryandaughtry Yeah. And what about those new fangled mutli-burner gas stoves? Everyone is up in arms about those! No. Wait. My mistake. They've been accepted in kitchens for over 200 years.

@@christopherbiomass7155 People see big flames and think scary when it is powerful but easily controlled it is an extremely well designed device

I'm surprised more people on the comments didn't talk about that. Gurentee the people who backed that were expecting a cast iron pan that didn't need to be seasoned. Whether or not thats what the Kickstarter promised, I dunno, but I bet that's what people thought it was about.

The milling smooth is a nice feature. I've done that myself with a cast iron pan and it does work really well. There's a reason people aren't manufacturing 'roughened' steel pans after all. And if you don't have the tools for it, I can see wanting to small pay a premium for that. You get better surface contact, and you get more even heat transfer sine you wont end up with little craters of thicker seasoning. That's not a big deal, or even necessary, but it's fine. It'll help it be a little more rust resistant as well. Basically some of the same logic as enamelled cast iron It's still cast iron though, so it still needs seasoning. Being smooth doesn't help it be non stick either. It actually makes it worse if it's just bare cast iron. "sticking" is a material interaction between the two surfaces and if it'll stick improving the surface contact does not help that! The layer of polymerized oil is what makes it nonstick.

Yeah the main advantage seems to be that it's less work to season than the cheap lodge ones

@@MtnNerd the stargazer pans are also machined to be much smoother with additional features to justify the premium price.

@@MtnNerd The secret to seasoning cheap cast iron pans is removing the seasoning by soaking in boiling water, and deliberately rusting the pan by leaving heavily salted water in it for a couple of days. Scrubbing it out with steel wool then rusting and scrubbing it out one more time before reseasoning. The controlled rusting process removes the high rough spots giving a much smoother finish.

@@alt5494 - I just used a random orbit sander with progressively finer grit.

@@JHNielson4851 That method works but embeds aluminum oxide and silica into the cast iron. The rust method sets the pan up better to become perfectly smooth over time.

Now that the normals are sorted it's time to deal with the food team.

Oooh that's dark. And I'm here for it

I want to see s’mores with that thing. My mom likes The marshmallow basically incinerated.

@@thegirlwithglasses3153 Well the good thing with that is.. the outside will be super incinerated..!! and the inside will just start melting! best of both worlds!!

Marcia, Marcia, Marcia...yes. caused some alarm...

I laughed so much at "he was doing something " at the very end

Recipe Relay, crowd-funded kitchen gadgets edition

@@hiddenbutdeadly dangerous "kitchen gadget pass-it-on and the coconut grater could come back too!!! ;)