Your videos are extremely helpful. Thank you. For those of us still trying to make the butter perform correctly, would you PLEASE measure your pan temp at the moment you add your butter.
Before nuking a sticky pan, I'd suggest treatments that will not hurt the seasoning too much. Maybe a chainmail scrubby? Maybe heat the pan and deglaze it with hot water? That takes off the top layer of oil when I do it, but it leaves the seasoning underneath okay - perhaps that will loosen the sticky bits? (and then use salt w/ oil, or chainmail?)
Australia! You're alright mate, yeah! (I learned to say that on a bus tour I took down there back in the day...). Where in Australia? If I ever get back there I just might take up on that beer...
I started my carbon steel journey a little over a year ago. I've learned with, used, and abused 3 De Buyer pans. The seasoning on these, particularly my large skillet I use the most, is so hard now I only hit it with a touch up seasoning maybe 1 in 10 (or more) uses. That's just kind of out of guilt not necessity. My latest mistake, in the "you know better but had to see it first hand" bucket - don't leave food in the pan, but especially do not let the pan cool down with food residue in it. I usually cook and give the pan a quick wipe-out before eating dinner. Occasionally I'm bad and eat first then clean it out. Usually it is still warm and that has never been a problem. A couple of weeks ago I made the mistake of letting it cool down before cleaning it. Don't do that. The cool food adhered to the seasoning and took some off. Just a dozen or so small patches about the size of a grain of rice. Annoying and visually un-appealing. I haven't done a touch up seasoning yet. They are filling in nicely from just regular cooking. That's one of the great things about carbon steel. Make a mistake? You can always clean it up with a little elbow grease and then re-season and it'll be like it never happened.
You may be able to save the seasoning by adding a little moisture and reheating any cooled food, that may loosen up the food without taking the seasoning with it
recently purchased a matfer bourgeat 11-7/8 and the protective coating was a beast to get off....tried letting it soak in extreme hot water and laundry detergent ( kinda worked getting some off) then finally got some green scrubbing pads (3m?) and dawn liquid FINALLY removing it all, I was afraid of scratching the pan but apparently some people resorted to using sand paper to get it off...the green pads took it off in 10 min
Just as a bird to anyone who didn't think the stocetop is pushing enough heat to season carbon steel or cast iron, you're BBQ grill is a fine place for both metals. Fire up a small batch of charcoal, put your pan over your coals and fire up a few burgers or steaks, or even just the best damned grilled cheese you've ever eaten. You're using carbon steel, not non stick, take it outside and cook over live fire because you CAN. Just be aware, it can get HOT, work with small batches of charcoal or wood and use your grill grates to give you some distance until you've got your legs under you. I love setting up a skillet full of butter and potatoes on the cool side of my grill role I grill steaks, as the potatoes poach in the butter but also take up some smoke from the charring meat. Or you can set a small CI or CS pot with some butter and herbs to baste steaks with... just saying, carbon steel goes outside, cook there too.
Damn! Those are some nice pans. But I could not afford to get fancy. So I got a a pre-seasoned carbon steel pan and just got to cooking. Keeping in mind proper temperature and using enough fat. Nothing sticking here.
I have a Matfer 11 inch I got for Christmas, 2020. Still not black. I use it 1-2 times a week. I find when I cook burgers or other proteins, the place where the protein sits will show as a lighter spot in my pan. I’m a bit frustrated with it.
Another great video , waiting on my matfer 10 1/4 pan from Amazon this week(there only about $38 right now)I know you mentioned it last video I think but grapseed oil seems to be best the oil for seasoning them, also I like use to use Scott shop blue paper towels, ( 🤔maybe they could become a sponsor)there just about lint free and are great for absorbing oil/ grease ( can find them at most auto & dollar stores) and besides carbon steel they work really well on rougher cast iron like lodge, instead of regular paper towels which can can leave behind some lint sometime
@@damobyrne cool!, just received mine amazon delivery screw up, if you haven’t seasoned carbon steel yet I would definitely follow matters process with the potato skins and salt/ oil I’ve found it pretty much foolproof(I use electric coil stove) if I didn’t mention those Scott blue towels also work great as dividers between stacks of pans helps soak up any excess oil /water on outside of pans ,enjoy it
What is the pan for that Scott hit at the end of the vid? I do have such a pan by Mauviel. As it is too high to use it as a frying pan and the coating does not permit to used it like a normal casserole for cooking soups (as the seasoning gets quickly off), I use my pan as a mini-wok. Do you have further ideas what it can be used for? 😉
Surprised this wasn‘t in the top 5: Do you regularly deglaze in any of your CS pans? Simmering acids is obviously bad, but what about 1-2 mins of exposure?
You can absolutely deglaze in carbon steel. Heavy acids like vinegar will take off a little seasoning but you're sauce will be done way before you've stripped the pan completely, and if you're using stock or milk or other non acidic liquids, you're totally fine. I make the best cream of mushroom soup on the planet in my Matfer.
Uncle Scott, have you gotten a Darto carbon steel pan yet? I've had one for a few months and really like it. I found I needed to cook with it a lot more because it was rusting a bit in the cabinet, even though I had seasoned it. I think now it may be done with rusting.
I frequently get spots that look like carbon or char that just will not come off without damaging my seasoning. I use grapeseed by the way. I try everything including the hot pan hot water thing and a chain mail scrubby. Eventually I get a scotch bright pad and that takes it off, with my seasoning along with it. Should I just cook over the carbon looking stuff?
I recently bought a Merten & Storck pre-seasoned carbon steel pan I plan on only using it for cooking eggs. What, if any seasoning do I need to do or just season the pan as I cook and nothing else following Uncle Scott's Kitchen suggestions of using veggie oil canola oil or grapeseed oil; don't cook my eggs too hot and let my pan cool down after cooking before wiping on another thin layer of oil (vegetable oil in my case.)
Can you do a review about the Mineral B Bois Country pan you got there? Especially use cases for those type of deep (Carbon Steel) frying pans. Thanks Scott!
My 11" Matfer was almost completely black but I was making a pan sauce in it and put some balsamic vinaigrette in it. Oops! It ate off a couple of areas. I still can't seem to darken up my de Buyer Omelette pan. I cook egg dishes in it and saute veggies in it from time to time. Guess I need to cook some steaks in it.
Hey Uncle Scott. I've noticed that if I leave the pan on the stove for a couple of minutes and it's smoking and I turn it off, the pan looks glossy. But if I leave it on for another 2 or 3 minutes it goes matt. What's the deal with that?
I often cut steaks into strips while in the pan...or cut sausages into slices. I see no real effects of doing so. Might put a few scratches in the seasoning, but that is very minor.
Have you ever heard of "Blueing" where you take a torch to the bare steel pan and discolor it with the heat. I belong to a chat room where we talk about CS pans. and some people are doing this to their new pan. It's not the blueing like Blueing treatment for a gun. This is just high heat and a discoloring? no oil involved. have you ever heard of this? I am skeptical as I have never heard of this before. BTW: I have provided your links to that chat room as a reference.
I performed the bluing process on my new omelet pan. The seasoning got darker than my other pans that I seasoned in the oven. It’s actually pretty cool to watch a brand new pan go through all the color changes during the process. You can only “blue” a brand new pan.
@@tomtommyl805 the seasoning on my omelette pan, is darker and it’s totally nonstick. My other pans are also nonstick that I didn’t “blue”, they just didn’t get as dark. It appears that the blueing gave my pan a better patina. Is it necessary ? Nah.
That is what they call a "country French" pan. I don't use it as often as the others but it's kind of nice to have. You can do lots of frying in it with an inch or so of oil... small batch of fries, chicken tenders, etc. Some people do stir fry in them but I think it's a little small for that.
On my cast iron pans that I used too much oil or whatever screwed up my seasoning, I would heat up an hit with steel wool. Used my welders gloves/Dutch oven mits. And the re seasoning took so much better. Probably also due to getting better at seasoning and watching Uncle Scott. Don't freak out. All is not lost.
My first seasoning I ended up with 2 sticky spots and had to use vinegar and re-seasoned. I was surprised how quickly my first pan started turning black. De Buyer says if you want to darken the pan faster, cook cook 10 serves of meat. I just kept cooking. I also made a mistake and made a sauce which stripped the top seasoning 😂. I just re-seasoned and started again. The bottom of my pan somehow automatically got seasoned on my cook top from the protective oils. However I feel end up using my stainless steel pan a lot because we put tomatoes in a lot of our dishes. It is brilliant for meats and breakfast eggs and bacon though.
How do you feel about using avocado oil? I know you recommended grape seed oil and a few others but those aren't healthy oils and I never purchase those. Thanks.
I find that using canola oil and canola-fortified butter rather than plain butter is key in the first year since butter/lard don't improve seasoning. I keep enough seasoning to get by but don't care too much about what I cook in it, just making sure I use oils that improve seasoning. Thus, I never reseason it. Some people act as if they bought a pan in order to keep seasoning it and not to cook in it, which I find bizarre.
Yeah, I'm getting really annoyed that I can't get this right with this pan. I do eggs with either butter or just corn oil. what Do I get ? RUST. and it's spreading. I don't wash it I just wipe it down after eggs. now the eggs are sticking because there is (what really looks like) rust under the oil. No other video talks about this. But of course ** I GET RUST** I am SOOOooooo lucky. So before I throw out my SECOND SET OF CARBON PANS into the trash (which is what happened to the first set). What do I do now ?? Please help !!
Don't panic! We'll figure it out. If you have rust, get some steel wool and scrub it all out and dry it immediately. Do a maintenance/touch-up seasoning.... 1 mm of oil (just coat the bottom well) and bring it up to smoking on a stovetop. Dump the oil out. Wipe wipe wipe with paper towels. Return it to the burner and let it smoke for 15 seconds and wipe wipe wipe again. Then let it cool. Run your fingers across the pan... if it is sticky or plasticy, heat it until smoking again and let it cool. It should feel like smooth hard metal. Then cook an egg with butter. Make sure you watch the egg video first: ruclips.net/video/qIeooNHuX3Q/видео.html . Then just wipe out the pan. The egg should slide and the seasoning should get better from there. If this doesn't work, hit me up again and I will help you figure it out.
@@UncleScottsKitchen I did what you showed in the video where you use the vinegar. after I did that I took sandpaper 400 grit and took it down to bare metal. Then I used 1000 grit to smooth out the metal. Then I did the seasoning just like you showed. I had some flax seed oil handy and smoked it. I now have a golden brown smooth finish. But why does this always happen? it seems like I have to nuke my pans every month. And I don't cook acid foods in those pans I have stainless pans for that. The same thing happened with my matfer pans a couple years ago and I threw them out. I fully expect to have rust next week.
I actually laugh a bit at the obsession with seasoning......as it's mostly common sense...and, in the end, it's not a huge issue. It's pretty obvious when a pan needs some more seasoning. There will be obvious blotches. I'm of your mindset, Scott....in that cooking takes priority over spending time seasoning....unless the pan absolutely requires some seasoning. THere is no such thing as perfection. It's a waste of time.
Like the information content. DISLIKE the fakey applause tracks and your obligatory head shake. I would have subscribed if not for that. But I watched a couple of your videos and it is even more annoying here than it is on TV. Stop that silliness and maybe your channel will grow much larger and faster.
Iwachu Cast Iron Omelette Pan deserves a review. Best egg and omelette pan I've ever used in 50+ years experience.
All hail The Godfather of Carbon Steel. El Carbon!
Your videos are extremely helpful. Thank you. For those of us still trying to make the butter perform correctly, would you PLEASE measure your pan temp at the moment you add your butter.
Before nuking a sticky pan, I'd suggest treatments that will not hurt the seasoning too much. Maybe a chainmail scrubby? Maybe heat the pan and deglaze it with hot water? That takes off the top layer of oil when I do it, but it leaves the seasoning underneath okay - perhaps that will loosen the sticky bits? (and then use salt w/ oil, or chainmail?)
Scott, your videos have helped me season & re-season many pans.
You are a legend!
If you are ever in Australia, I owe you many beers :)
Australia! You're alright mate, yeah! (I learned to say that on a bus tour I took down there back in the day...). Where in Australia? If I ever get back there I just might take up on that beer...
I started my carbon steel journey a little over a year ago. I've learned with, used, and abused 3 De Buyer pans. The seasoning on these, particularly my large skillet I use the most, is so hard now I only hit it with a touch up seasoning maybe 1 in 10 (or more) uses. That's just kind of out of guilt not necessity.
My latest mistake, in the "you know better but had to see it first hand" bucket - don't leave food in the pan, but especially do not let the pan cool down with food residue in it. I usually cook and give the pan a quick wipe-out before eating dinner. Occasionally I'm bad and eat first then clean it out. Usually it is still warm and that has never been a problem. A couple of weeks ago I made the mistake of letting it cool down before cleaning it. Don't do that. The cool food adhered to the seasoning and took some off. Just a dozen or so small patches about the size of a grain of rice. Annoying and visually un-appealing. I haven't done a touch up seasoning yet. They are filling in nicely from just regular cooking.
That's one of the great things about carbon steel. Make a mistake? You can always clean it up with a little elbow grease and then re-season and it'll be like it never happened.
You may be able to save the seasoning by adding a little moisture and reheating any cooled food, that may loosen up the food without taking the seasoning with it
Helpful, thanks! 👍
Thanks, Horse!
Excellent. Thx for this vid.
That Debuyer looks like glass 😳. Insane
recently purchased a matfer bourgeat 11-7/8 and the protective coating was a beast to get off....tried letting it soak in extreme hot water and laundry detergent ( kinda worked getting some off) then finally got some green scrubbing pads (3m?) and dawn liquid FINALLY removing it all, I was afraid of scratching the pan but apparently some people resorted to using sand paper to get it off...the green pads took it off in 10 min
Baking soda as a scouring power worked to remove sticky patches from my carbon steel. I applied it with green scouring pad.
Thank you for this! I'll be making a couple small steaks for supper tomorrow night. I really should start using mine more often.
Great episode! Thanks for answering our questions!
Thanks, Geoff!
Just as a bird to anyone who didn't think the stocetop is pushing enough heat to season carbon steel or cast iron, you're BBQ grill is a fine place for both metals. Fire up a small batch of charcoal, put your pan over your coals and fire up a few burgers or steaks, or even just the best damned grilled cheese you've ever eaten. You're using carbon steel, not non stick, take it outside and cook over live fire because you CAN. Just be aware, it can get HOT, work with small batches of charcoal or wood and use your grill grates to give you some distance until you've got your legs under you. I love setting up a skillet full of butter and potatoes on the cool side of my grill role I grill steaks, as the potatoes poach in the butter but also take up some smoke from the charring meat. Or you can set a small CI or CS pot with some butter and herbs to baste steaks with... just saying, carbon steel goes outside, cook there too.
Damn! Those are some nice pans.
But I could not afford to get fancy. So I got a a pre-seasoned carbon steel pan and just got to cooking.
Keeping in mind proper temperature and using enough fat. Nothing sticking here.
I have a Matfer 11 inch I got for Christmas, 2020. Still not black. I use it 1-2 times a week. I find when I cook burgers or other proteins, the place where the protein sits will show as a lighter spot in my pan. I’m a bit frustrated with it.
Another great video , waiting on my matfer 10 1/4 pan from Amazon this week(there only about $38 right now)I know you mentioned it last video I think but grapseed oil seems to be best the oil for seasoning them, also I like use to use Scott shop blue paper towels, ( 🤔maybe they could become a sponsor)there just about lint free and are great for absorbing oil/ grease ( can find them at most auto & dollar stores) and besides carbon steel they work really well on rougher cast iron like lodge, instead of regular paper towels which can can leave behind some lint sometime
Nice dude I bought a matfer recently also, will keep in mind the paper towel tip 🙏
@@damobyrne cool!, just received mine amazon delivery screw up, if you haven’t seasoned carbon steel yet I would definitely follow matters process with the potato skins and salt/ oil I’ve found it pretty much foolproof(I use electric coil stove) if I didn’t mention those Scott blue towels also work great as dividers between stacks of pans helps soak up any excess oil /water on outside of pans ,enjoy it
What is the surface temp to reach to get best seasoning?
Thanks uncle Scott, I’m new to carbon steel cooking and your videos have been really helpful ✌️
Quite an education...thanks Scott! You helped me avert a lot of problems.
Thanks, Troy!
If the pan is used just for searing and cooking meat such as steak, would a cast iron pan be better since it is not being lifted and moved around?
Can I boil water in a seasoned carbon steel skillet or wok to steam food? Will boiling water in it strip the patina?
What is the pan for that Scott hit at the end of the vid? I do have such a pan by Mauviel. As it is too high to use it as a frying pan and the coating does not permit to used it like a normal casserole for cooking soups (as the seasoning gets quickly off), I use my pan as a mini-wok. Do you have further ideas what it can be used for? 😉
Surprised this wasn‘t in the top 5: Do you regularly deglaze in any of your CS pans? Simmering acids is obviously bad, but what about 1-2 mins of exposure?
You can absolutely deglaze in carbon steel. Heavy acids like vinegar will take off a little seasoning but you're sauce will be done way before you've stripped the pan completely, and if you're using stock or milk or other non acidic liquids, you're totally fine. I make the best cream of mushroom soup on the planet in my Matfer.
How and where do you store your pans once wiped out with paper towel?
Uncle Scott, have you gotten a Darto carbon steel pan yet? I've had one for a few months and really like it. I found I needed to cook with it a lot more because it was rusting a bit in the cabinet, even though I had seasoned it. I think now it may be done with rusting.
Is it ok to cook with Olive oil ?
Or is it best to use a high smoke point oil
Cheers
Definitely OK to cook with olive oil! Just use it like you would in any other frying pan.
I frequently get spots that look like carbon or char that just will not come off without damaging my seasoning. I use grapeseed by the way. I try everything including the hot pan hot water thing and a chain mail scrubby. Eventually I get a scotch bright pad and that takes it off, with my seasoning along with it. Should I just cook over the carbon looking stuff?
Super helpful as usual!!
I recently bought a Merten & Storck pre-seasoned carbon steel pan I plan on only using it for cooking eggs. What, if any seasoning do I need to do or just season the pan as I cook and nothing else following Uncle Scott's Kitchen suggestions of using veggie oil canola oil or grapeseed oil; don't cook my eggs too hot and let my pan cool down after cooking before wiping on another thin layer of oil (vegetable oil in my case.)
I bet there are hundreds of pans stacked on the other side of the camera 😂
Can you do a review about the Mineral B Bois Country pan you got there? Especially use cases for those type of deep (Carbon Steel) frying pans. Thanks Scott!
Thanks
what do you keep looking at on your right? Teleprompter?
I am wondering what your thoughts are on a saute versus a fry pan if you could only have one type? Thanks.... I love your videos!!!!
My 11" Matfer was almost completely black but I was making a pan sauce in it and put some balsamic vinaigrette in it. Oops! It ate off a couple of areas. I still can't seem to darken up my de Buyer Omelette pan. I cook egg dishes in it and saute veggies in it from time to time. Guess I need to cook some steaks in it.
Hey Uncle Scott. I've noticed that if I leave the pan on the stove for a couple of minutes and it's smoking and I turn it off, the pan looks glossy. But if I leave it on for another 2 or 3 minutes it goes matt. What's the deal with that?
I often cut steaks into strips while in the pan...or cut sausages into slices. I see no real effects of doing so. Might put a few scratches in the seasoning, but that is very minor.
Have you ever heard of "Blueing" where you take a torch to the bare steel pan and discolor it with the heat. I belong to a chat room where we talk about CS pans. and some people are doing this to their new pan. It's not the blueing like Blueing treatment for a gun. This is just high heat and a discoloring? no oil involved. have you ever heard of this? I am skeptical as I have never heard of this before. BTW: I have provided your links to that chat room as a reference.
I performed the bluing process on my new omelet pan. The seasoning got darker than my other pans that I seasoned in the oven. It’s actually pretty cool to watch a brand new pan go through all the color changes during the process. You can only “blue” a brand new pan.
@@chuckvinson1 Yeah but does it make the pan more "non stick" ?? It might look cool but what does the blueing do ?
@@tomtommyl805 the seasoning on my omelette pan, is darker and it’s totally nonstick. My other pans are also nonstick that I didn’t “blue”, they just didn’t get as dark. It appears that the blueing gave my pan a better patina. Is it necessary ? Nah.
@@chuckvinson1 Hey thanks for that !
@@tomtommyl805 , oh yeah. I work with a guy that’s a gunsmith, he said bluing the pan before seasoning increases the rust resistance of the metal too.
What do you think of the Sardel carbon steel skillet? Can you do a review of one? Thanks!
Hi, I love your videos :) thank you for a great channel :) do you know can you flambe in carbon steel pans, will it affect the seasoning?
What would use that bowl looking pan n front of you for. I keep looking for pans big enough and high enough to limit splatter frying pork chops
That is what they call a "country French" pan. I don't use it as often as the others but it's kind of nice to have. You can do lots of frying in it with an inch or so of oil... small batch of fries, chicken tenders, etc. Some people do stir fry in them but I think it's a little small for that.
What is your favorite seasoning? I’ve been using buzzy wax but recently moved from gas to electric ☹️
most usually go by grapeseed as the best, vegetable is good too
On my cast iron pans that I used too much oil or whatever screwed up my seasoning, I would heat up an hit with steel wool. Used my welders gloves/Dutch oven mits. And the re seasoning took so much better. Probably also due to getting better at seasoning and watching Uncle Scott. Don't freak out. All is not lost.
My first seasoning I ended up with 2 sticky spots and had to use vinegar and re-seasoned.
I was surprised how quickly my first pan started turning black.
De Buyer says if you want to darken the pan faster, cook cook 10 serves of meat.
I just kept cooking.
I also made a mistake and made a sauce which stripped the top seasoning 😂.
I just re-seasoned and started again.
The bottom of my pan somehow automatically got seasoned on my cook top from the protective oils.
However I feel end up using my stainless steel pan a lot because we put tomatoes in a lot of our dishes. It is brilliant for meats and breakfast eggs and bacon though.
If it's sticky, just bake it longer/hotter. It'll polymerize eventually 👍
Ik have question if any can help out. When i heat my pan and putting meat OR fish ,i do have a lot oil spatter and seems a lot.
How do you feel about using avocado oil? I know you recommended grape seed oil and a few others but those aren't healthy oils and I never purchase those.
Thanks.
I use avo oil and it works fine, you can also use coconut oil
I find that using canola oil and canola-fortified butter rather than plain butter is key in the first year since butter/lard don't improve seasoning.
I keep enough seasoning to get by but don't care too much about what I cook in it, just making sure I use oils that improve seasoning. Thus, I never reseason it.
Some people act as if they bought a pan in order to keep seasoning it and not to cook in it, which I find bizarre.
Your hat is appropriate but you are lacking one accoutrement to go with it. You need an MGB, Jaguar E-type or Triumph TR6 as an accessory.
I'm going to mention that to my wife and see how it goes!
Yeah, I'm getting really annoyed that I can't get this right with this pan. I do eggs with either butter or just corn oil. what Do I get ? RUST. and it's spreading. I don't wash it I just wipe it down after eggs. now the eggs are sticking because there is (what really looks like) rust under the oil. No other video talks about this. But of course ** I GET RUST** I am SOOOooooo lucky. So before I throw out my SECOND SET OF CARBON PANS into the trash (which is what happened to the first set). What do I do now ?? Please help !!
Don't panic! We'll figure it out. If you have rust, get some steel wool and scrub it all out and dry it immediately. Do a maintenance/touch-up seasoning.... 1 mm of oil (just coat the bottom well) and bring it up to smoking on a stovetop. Dump the oil out. Wipe wipe wipe with paper towels. Return it to the burner and let it smoke for 15 seconds and wipe wipe wipe again. Then let it cool. Run your fingers across the pan... if it is sticky or plasticy, heat it until smoking again and let it cool. It should feel like smooth hard metal. Then cook an egg with butter. Make sure you watch the egg video first: ruclips.net/video/qIeooNHuX3Q/видео.html . Then just wipe out the pan. The egg should slide and the seasoning should get better from there. If this doesn't work, hit me up again and I will help you figure it out.
@@UncleScottsKitchen
I did what you showed in the video where you use the vinegar. after I did that I took sandpaper 400 grit and took it down to bare metal. Then I used 1000 grit to smooth out the metal. Then I did the seasoning just like you showed. I had some flax seed oil handy and smoked it. I now have a golden brown smooth finish. But why does this always happen? it seems like I have to nuke my pans every month. And I don't cook acid foods in those pans I have stainless pans for that.
The same thing happened with my matfer pans a couple years ago and I threw them out.
I fully expect to have rust next week.
I actually laugh a bit at the obsession with seasoning......as it's mostly common sense...and, in the end, it's not a huge issue. It's pretty obvious when a pan needs some more seasoning. There will be obvious blotches. I'm of your mindset, Scott....in that cooking takes priority over spending time seasoning....unless the pan absolutely requires some seasoning. THere is no such thing as perfection. It's a waste of time.
Like the information content. DISLIKE the fakey applause tracks and your obligatory head shake. I would have subscribed if not for that. But I watched a couple of your videos and it is even more annoying here than it is on TV. Stop that silliness and maybe your channel will grow much larger and faster.