Here is a more scientific answer from a Physics standpoint: Q. Which will normally warm faster-a black pot of cold water or a silvered pot of warm water? A. A black pot of cold water. Blackened things are a better absorber and emitter of infrared than silvered things.
Well, thanks for schooling me on that. But, if you’re REALLY interested in a “more scientific” explanation, the property you describe applies primarily to the absorbing of radiant energy from LIGHT. However, when an object such as a metal pot is in direct contact with fire (as opposed to sunlight) the mechanism of heat transfer is quite different. So, “from a physics standpoint” [sic]: Q. If you park a white car and a black car outside on a sunny day, which will warm faster? A. The black car because it will absorb more of the radiant energy (LIGHT) coming from the sun. - - - BUT - - - Q. If you have a white car and a black car and set them both on fire, which will warm faster? A. There won’t be a significant difference.
Right, because you're talking about conduction rather than radiation. So a blackened pot won't absorb any more thermal radiation sitting on a fire than a silvered one, from the bottom. However, hanging over a fire or next to a fire or even on the sides, a blackened pot will absorb more thermal radiation than a silvered pot. So if you're using it over a stove, like an alcohol stove, there won't be any real difference in the thermal transfer. However, the advantage to a blackened pot is that it will melt snow more efficiently in the sunlight. And after you boil water in a blackened pot, the water will also cool down quicker than a silver pot because it emits infrared more efficiently. Also there are significant differences between stainless steel, cast iron and aluminum etc. because of the difference in the conductivity of the metals themselves. In an ideal world, a pot made of actual silver would be the best conductor but it has more to do with the efficiency of the metal itself as a conductor of heat rather than the color of the pot. So, a blackened silver pot would be the best of both worlds IMHO. Thank you so much for your dialogue on this!
I was taught many years ago from a ranger to take Murphys Oil Soap with me. Before you put your stuff on the flame you wipe a bit of the Oil Soap on the areas on the pot that normally collect the char. Once you are done cooking you can wash the pot with just water as the cooked on Soap is already incorporated in the process. It has never failed me and I'm 65.
Mors Kochanski had probably forgotten more about wilderness survival than most of us will ever know. Because to him, wilderness survival was just life. What a loss when he went under. 😞
When wood fueled cookstoves were in use, there was a thing called stove black. It was used to rub onto the outside of your cooking pots. Now I understand why that was important.
Stove black is a black coating that is applied to a cooking stove , not the pot! It was designed to stop the stove rusting, and keep it smart. Designed for the type of cast iron stove that had a solid fuel fire one side, an oven beside it, and hot or warming plates and the chimney on top. Modern stove versions like Aga, use heat proof enamel and don't need blacking.
That move you made at 1:41.....If I tried to split anything with ANY of my knives that way it would've split my thumb to the bone. Great video just the same.
Not necessarily "half the fuel", but certainly less fuel and less time. Fact is, from an engineering standpoint, you and Mors are correct, and it works both ways - black absorbs heat and it also radiates heat. Back to the cook kit, buff the outside with steel wool and give it a couple coats of hi-temp black spray paint to "get a head start on the blacking process". Second tip, for times when you are forced to cook over "dirty" fires (like pine), rub the outside of the cookpot with dish soap (I carry some Camp Suds in a small Nalgene bottle (2 oz/4 oz?), do you cooking, then scrub down the outside with water, or leaves or sand, and the soap and pine tar will come loose easily.
Its not vastly different, and realistically doesn't matter. Black paint can't take the heat of a direct fire contact for more than a few moments, and will just burn and flake off.. where it will most likely be replaced by the soot and tar. Black paint helps the most when your using a lower temperature flame like a gas stove. a copper bottomed pan made black by chemical oxidation would absorb heat better than the same pan that is not black, provided the coating itself was not insulative. (you get this talk alot when discussing nano coatings and DLC's. ). Generally speaking chemical oxidation and nano coatings are signfiicantly thinner than paint.
I've got stained stainless steel cups and pots. I'll wipe ashes and soot off soap not to get it in my rucksack but I don't scrub them to a shine. Never thought about it making it more efficient...pretty cool! Thanks for teaching me something new!
Excellent point about leaving the outside black. Regarding the keeping the inside clean, you're right about that too. I got dysentery eating off a fork I hadn't cleaned well enough.
You are so correct on the darkened pots and don't forget Anny or most pots for backpacking are a dark gray better heart absorbing thank you for the video James
I live in rural VA , and have 1200 acres of woods and streams behind my house, it's amazing how much resources u can find in such environments, I love to look for springs , stealth campsites , metal detecting old home places (there are a few) just go for walks looking for wild eddibles, mushrooms, and this place u shown in this video reminds me of my backyard, love it , great video , I go to the mountains and hike alot on known trails , but have just as much fun in my backyard as well , great 👍tip on these pots , I always try to shine them up , gonna try it your way for a bit
Learned something new again. My pots are not polished to a high gloss either. I think the resulting patina gives them something like character. I really like your videos, especially the 1790's series and the Hobo series. Look forward to more videos. Greetings from Germany
That’s good to know, and makes perfect sense. Mine are all black on the outside lol, either from laziness or it’s just burnt on so much I can’t scrub it off lol. Excellent video brother!
I never really thought about whether to use shiny or black cookware since your going to cook over a fire or propane or some source of heat. Good information to have. Again, if the sooty black bothers people, they can always spray high temperature paint on the outside and make them whatever color they want or a nice attractive black so they cook more efficiently. Now that I watched your video, I am going to choose black or at least darker color cookware.
I am never clean outside my pots, i love it to protect with this patina. But I didn't even know that reason for boiling fast.Thanks for sharing this great info and video. Thumb up
I spray paint all of my outdoor cookware with high temp black bbq spray paint. It's only about $3.00 per can. I put 2 or 3 coats on the outside of each pot and skillet. When I first started bushcrafting, I wanted my cookware to be shiny but I soon learned that black absorbs heat better. Even at home, my pots and pans are black on the outside.
My wife (may she rest in peace) would never eat anything i cooked in my cast iron skillet because it had been used over a camp fire & bilt up black on de outside,, now de inside was perfectly clean,, she said she ain't eating nothing cooked in a dirty skillet,,,,, well it was more 4 me....
My OH is funny about firefood too lol, I'll whip up a bacon butty over the firekeg whilst sat in the garden and she won't eat one, kinda mars the evening for me if you go in the kitchen to make food to go back out and sit near the fire and eat it...
Interesting. Not sure why, but maybe they just wanted to make sure the scouts were learning to clean up. Because a blackened pot is definitely more efficient.
I agree 100 percent with you about the outside of my outdoor cookware. I just wipe off any soot and clean the inside very good. If it was good for Mors it's good for me.
Totally agree. My wife always freaked out because I've done the same thing 😅. She has this shiny metal obsession. Been doing it for a long time .and it only took about 20 years for her to finally give up trying to scrub my outdoor cookware
I know this is an opinion video but it really works! So whether or not you want to wash your pots thoroughly on the outside is up to you. Of course you should strive for overall cleanliness when you're in the back country. And, if you're in a survival situation, you should take special care of the surfaces that touch your food. However, this will give you another option for accelerating the cooking and boiling time when you're in the woods. Thank you for watching and please leave your comments in the comment section below.
Hiram Cook tested this in one of his many video on alcohol stoves. He was wondering if the black increased the time to boil due to insulating the pot or if it sped it up due to black absorbing more heat. The blackened pots did boil faster but it did require more than half of the usual fuel to get there. Great video!
The cup is beautiful and well loved/used as it should be! 🤗🤗 PS Look how well cast iron cooks and it's black! Yes a old person talking. keep up the good work!
I'd also like like add, if you have a ss skillet like the wwII mess kits, I don't scrub the inside either. You can season them like a cast iron skillet so they become nonstick. It doesn't work as well for something mostly used for boiling of heating up liquids, but if you have something you use to cook meat, season it so you won't have to bring any oil
Hello my outdoors friend, thank you for sharing this informative video. You continue to be a wealth of information. Always the best of good things for you and your family. 🤗
I used my issued canteen cup for many things from shaving and washing up in the field to cooking with the Boy Scouts. It got blackened and never was able to get it clean enough to turn in. I still have it and occasionally use it still use it depending on what I am doing. The inside was always clean.
Great video brother James. Makes perfect sense that the black would heat up faster. To illustrate the point, this August lay your hand on the hood of a black car. No don't cause you'll get burned. Black draws heat. I never wear a black shirt in the summer for that reason. Like you said brother it's a matter of preference. Thanks for sharing that info. God Bless.
If you go into any commercial kitchen that's been around for a while you will see the bottom of all the aluminum pans have been blackened. When I was in the biz we never scrubbed them down to bare metal. We put them through the dishwasher and scrape off anything sticky or chunky like you said. But the bottom were often blackened
Nice video, James. I have read all the comments and I am not going to enter into the debate over clean vs dirty. But 🤔 there one certain way to increase the efficiency of your cooking and that's to put a LID on the cook pot. 🙄
Thank you, James, for the great advice. Besides, you are out in nature, who gives a rats a** what your cooking equipment looks like. It's not supposed to look new and shiny! Those of you who are bothered by blackened cooking utensils, you're not true camping/bushcraft people...
Four years late but I learned this trick from BLACKIE THOMAS. Use black barbecue paint On the bottom of your cookware and cup. Leave an inch or so around the rim unpainted it may even allow it to cool faster and you not put your lips on paint. Then you can wipe the soot of and not smell up Your bag.
I would have thought that all the soot forms an insulated layer and would have to be washed off for more efficiency. That's why economizers have soot blowers on ships (although they're not scrubbed to a polish, just has the soot blasted off, some abrasion with walnut shells occasionally), but maybe you're school of thought is really the better one. I'm going to have to try this out and do some of my own testing! I've never heard of this before, and if it does work, it will definitely be useful. Thanks for the video!
It would depend on the thickness of the layer. Depending on the ship and mechanism, they can produce quite a bit of carbon fouling that can gunk up critical surfaces if not cleaned regularly. Not only impeding heat transfer, but causing blockages and binding up moving parts. Conversely, consider the thickness of the carbon patina on a cast iron skillet, for example. Not a problem, in most cooks' opinions, despite being thick enough to form a cohesive film over the iron. And you're not building up a huge layer of grunge on your pot, just allowing a little soot and oxide to blacken it so it's not reflecting heat like, say, a mylar blanket would.
Yep, thanks for explaining this in simple common man terms AND with a good quote from a great woods wise guy. Being a mechanical engineer, I can give ya lots of geeky heat transfer formulas if you have trouble sleeping and need some boredom. It would be super cool for you to do a head to head competition of shiny vs sooty!!! 👍
Thank you! I have had several comments disagreeing with the blackened pot idea. The problem seems to be in misunderstanding the difference between the transfer of heat mechanisms ie. Radiation vs. Conduction. This was my answer: You're talking about conduction rather than radiation. So a blackened pot won't absorb any more thermal radiation sitting on a fire than a silvered one, from the bottom. However, hanging over a fire or next to a fire or even on the sides, a blackened pot will absorb more thermal radiation than a silvered pot. So if you're using it over a stove, like an alcohol stove, there won't be any real difference in the thermal transfer. However, the advantage to a blackened pot is that it will melt snow more efficiently in the sunlight. And after you boil water in a blackened pot, the water will also cool down quicker than a silver pot because it emits infrared more efficiently. Also there are significant differences between stainless steel, cast iron and aluminum etc. because of the difference in the conductivity of the metals themselves. In an ideal world, a pot made of actual silver would be the best conductor but it has more to do with the efficiency of the metal itself as a conductor of heat rather than the color of the pot. So, a blackened silver pot would be the best of both worlds IMHO.
🤓Great...great...GREAT... 🤔This is probably the best TIP/DIY outdoors channel... 😉You even include Mors Kochansky's quotes giving that way the credits instead of taking them for your own...👍💁🏻♂️👏
I've done a couple tests because I've heard the same thing and I've also seen several videos of other people testing that theory and my conclusions and theirs were all pretty much that the difference is negligible and that the sooty pot sometimes was somewhat slower to boil. With that info it really comes down to a preference of what the user finds more ascetically pleasing to them.
@@WayPointSurvival lol alright, you do you bro. I was just making a simple statement based on my own tests as well as tests I've seen by others. Mors got his info from "an old manual, used by plumbers." Which isn't really "Data" to back up the theory. Most people most of the time these days have their cookware on direct heat. At the very least, state that you are referring to radiant and not conductive heat and how a dark pot may absorb heat from a distance quicker than a shiny one and there isn't really a difference on a direct heat source. Especially when your video is showing the pots on a direct heat source. I honestly get where you are coming from but it is not clear in your video. I'm just saying it would be good to differentiate between the two as well as probably state "so in my opinion," that way the people watching will fully understand what is being discussed. Perhaps it would help to do a follow up video showing identical pots, one new and one seasoned, on direct heat as well as indirect heat and so forth with thermometers and timers so everyone can actually see what works best in each situation. Then they can decide what they like the best for their personal style of camping/bushcrafting. Because for me I like a cleaner looking pot and use direct heat when I cook as I'm sure others do as well.
I've never noticed shiny, new pots or cups taking longer to boil water. But now I'm curious. I'd like you or someone to do a side-by-side comparison. My prediction is no noticeable difference between the shiny new pot and the blackened one. So, nice job. Thank you for an interesting video.
Agreed. The soot can be a factor. But it's usually just toward the bottom so it doesn't bother the taste. And, you definitely need a bag or pouch to carry it in afterwards.
I’ve been camping and cooking over an open fire for a million years and I never really gave it much thought but you’re right. A black pot boils faster than a shinny one. Why didn’t I think of that? I don’t like doing the dishes anyway. Win, Win.
Enjoyed the video. I'll wipe off the loose residue but i hardly wash them, i like the blackened look, adds character. The black is soot and soot is a dirty carbon, carbon has the highest thermal conductivity, much more than stainless steel, so it stands to reason that to whatever degree soot (carbon) would aid in the transfer of heat through the metal and into the food allowing a person to use less wood in the process.
@1:38 I was doing the exact same thing an split my thumb wide open. (Gloves please ❤) Also, thank you for doing this in what looks like Heaven. RIP Mors 🙏
@@WayPointSurvival true. Rookie mistake on my part. I'd just hate to see you (or anyone) have to do an impromptu 1st aid lesson on the Tube. Just lookin out for ya. Keep up the good work brother. Always enjoy your vids 👍
Looks like you got hit with the same weather we did here in update NY. Have had a lot of single digit temps. Actually got up to freezing today. Can't wait for spring to come.
You are correct in the old days they use black stove polich to put on the stoves and it work just as good on carst iron pots on the outside . Enjoy jou program
A cheap or improvised lid will reduce the amount of cook time and prevent stuff from falling or flying into your cook pot. That is why the GI cup with lid and BCB crusader with lid are so popular. That lid will save cook time and keep the nasties out.
Another good trick I saw on a Blackie Thomas video is to forgo the waiting and just spray the outside of your bushpots with black high-heat BBQ spray paint. It does the job for less than 10 bucks and still looks "clean" after countless uses with the even coating.
the spine of a Victorinox saw blade works just as well is also an excellent ferro rod striker of course due to its narrow profile careful thimb placement is required
My little trick to clean the stickiness/surface carbon after cooking (and after cooking stuff cools down obviously): I carry a nice small bundle of 1/4” jute twine for making birds nests. I simply chop off about 1-1/2’, quickly unstrand the 3 twines, and then scrape them into hair against a log or other wood surface. Scraping down any size jute twine with the blade, or the spine of a knife is a lot faster than untwisting every strand and pulling with your fingers, but I digress. I only pull apart the strands of a quarter inch thick jute twine. But then it stops there and I use the knife. It works great. But getting back to how this ties in with the black pots: my jute twine is a fire starter. The black soot is a form of charcoal. Hello? I use my bundle of jute twine to scrub off the surface stickiness after cooking. It does a phenomenal job, and the black soot builds up on the jute twine, making it more susceptible to taking a flame! So. Dual purpose. After I remove just the stickiness from the pan or pot, then that pot gets slipped into a small carry bag, so just in case I missed anything, it doesn’t dirty up anything inside my ruck. My jute twine goes into a special separate pouch as well for the same reasons. Meanwhile, my pots get blacker and blacker as I do this for the same reasons. Quite honestly, physical science actually backs up this practice. Some people actually paint the underside of their cookware with high heat black paint 😉 😎
Hello my friend, it sounds good but I clean off my cookware so that it does not get on my other gear. But it doesn’t come completely clean. Take Care and Keep Exploring The Outdoors.
Love to hear that 😂 Great Video 👍 U may triggered out a Revolution under the dishwasher worldwide 😂 In Gourmet Restaurants the cooks often Just put salt in the dirty pans and wipe it out with a piece of paper from a kitchen roll...works great but waste Salt..(had to learn that too....Long Time ago)
I do believe the black is faster myth has been busted a long time ago. It's a personal choice but as you say if resources are scarce and time of the essence then external cleaning isn't a priority. The ash from a fire mixed with a few drops of water makes an amazing cleaning paste in many countries where water is precious pots are always cleaned this way.
@@WayPointSurvival Mark Young did a sooty/shiny test once with Alcohol stove and also on a wood fire. No clear winner and may even be in favour of the shiny pot. ua-cam.com/video/alKYPFvdXlM/v-deo.html
I've tested this (unscientifically) many times. Boil times aren't significantly different either way. That being said, mine are sooty most of the time, but cleaning them up once in a while is a good thing too.
Right, because you're talking about conduction rather than radiation. So a blackened pot won't absorb any more thermal radiation sitting on a fire than a silvered one, from the bottom. However, hanging over a fire or next to a fire or even on the sides, a blackened pot will absorb more thermal radiation than a silvered pot. So if you're using it over a stove, like an alcohol stove, there won't be any real difference in the thermal transfer. However, the advantage to a blackened pot is that it will melt snow more efficiently in the sunlight. And after you boil water in a blackened pot, the water will also cool down quicker than a silver pot because it emits infrared more efficiently. Also there are significant differences between stainless steel, cast iron and aluminum etc. because of the difference in the conductivity of the metals themselves. In an ideal world, a pot made of actual silver would be the best conductor but it has more to do with the efficiency of the metal itself as a conductor of heat rather than the color of the pot. So, a blackened silver pot would be the best of both worlds IMHO. Thank you so much for your dialogue on this!
I sharpened up the back of my katanaboy for the same scraping, your the first I Have seen elsewhere do this. I found it better to sharpen at a 95 degree angle or there abouts, putting a slight cant on it then rolled the edge slightly like you would do a carpenters scraper. Cuts pretty amazing even though it's technically softer than the edge, it's still hard enough to scapre really good shavings. I keep my ti cup pretty dark already for the same reasons but the soot getting everywhere is still a pain in the ass, and though you can starch it with potato juice I never ever remember to take a few slices of potato for it or go digging for bulrush roots either...meh.
Right? You can also rub bar soap around the bottom and the outside of your cup or cookware and this will keep the soup from sticking as well. also, it makes it a lot easier to wash off all you need then is water.
I have an old scout trick you can use... before you use cookware, take ivory dish soap andrub over the outside, the outside only, of cup or pan. Allow to dry. Then use as usual. Later when cooking is done, the cleanup is easy. No black to get on everything later.
👍👍👍 I watched this some time ago and perhaps added my two cents worth .. I forget. It popped up again on my feed and was well worth a re-watch. Black pots. I only remove the 'loose stuff' off the outside of my cookware so as to not dirty-up anything else that comes into contact with it. My understanding of physics has me believing that a black surface absorbs most, radiant heat / heat in the visible light spectrum, making Mors' contention regarding black pots over a fire believable. Knife technique .. I have been 'trimming / whittling' towards my thumb for 60+ years and still have to cut myself .. yet .. 😏. If one know what one is doing, stays focused, the most important digit on one's hand 'should' be safe. There is always a first time though. One assesses the risk and accepts the consequences.
Agreed. Wipe clean the inner, remove loose outer soot and associated, place into a bag / cloth to protect other gear and pack away. At home .. a thorough wash of the inner and a rub down of the outer with a synthetic sponge to remove the 'will-still-wipe-off' stuff. Black determined to stay put is left in peace.
I've heard of folks painting their cookware with the high temp paint to blacken the outsides, and that is a good idea. But, I think the cookware looks more used and sorta, to me, looks like you have had more fun cooking over an open fire and spent less time in the shoppe painting stuff...I've also heard, and I don't know how reliable it is but wearing a black WayPoint Survival tee-shirt will also make the water boil faster and use less fuel. Since I got mine yesterday I'll do a test this weekend......LOL
I've eaten out of the same little dutch oven for 5 years and have never done more than place it upside down in the fire when I'm done and scrap it clean with a stick.
I've noticed that, not only do you have fabulous content and helpful advice, you sorta look like Steve Howey. If you watched Reba on TNN or Shameless on HBO, you'll see it as well. He was pretty clean in Reba, but his language in Shameless was less than saintly. Both programs were most entertaining. I've watched about ten of your videos, and with all I've seen from other channels and what I've experienced, you do a really good job. I'm a recent (two days ago) sub but have tried to take in as much of your content as I can. You and Jon Townsend need to get together, and throw Dan Wowack into the mix as well. If Dave Canterbury will join in, it would be the trifecta. I know there are a lot of people out there who have outstanding content, but you can't get them all together unless it's a Rabbitstick style gathering. But you never know. Keep up the good work, sir. Thank you for what you do. I'll keep watching.
My grandma cooked on a wood stove, inside of cookware spotless outside not so much she was born in 1880's. I learned from her and grandad. And my dad also.
one thing i learned was that black pots do heat up faster and my granddad showed me that you can use stove black or now days high temp flat black paint on the out side
If you use cast iron, you probably don't scrub the inside either - you scrape it out, but the oils and carbon build up to an amazingly non-stick surface. I suspect the "burn out, not scrub out" works with other metals too. They arent as porous and probably wont make as nice a surface, but I suspect its safe.
Great view. Yep. Well used equals black. Gramma only wiped out her iron skillet...never washed it. Occasionally used salt or clean sand on inside. That's it.
Half the fuel? Nope.
Just quoting Mors Kochanski....
Here is a more scientific answer from a Physics standpoint:
Q. Which will normally warm faster-a black pot of cold water or a silvered pot of warm water?
A. A black pot of cold water. Blackened things are a better absorber and emitter of infrared than silvered things.
Well, thanks for schooling me on that. But, if you’re REALLY interested in a “more scientific” explanation, the property you describe applies primarily to the absorbing of radiant energy from LIGHT. However, when an object such as a metal pot is in direct contact with fire (as opposed to sunlight) the mechanism of heat transfer is quite different. So, “from a physics standpoint” [sic]:
Q. If you park a white car and a black car outside on a sunny day, which will warm faster?
A. The black car because it will absorb more of the radiant energy (LIGHT) coming from the sun.
- - - BUT - - -
Q. If you have a white car and a black car and set them both on fire, which will warm faster?
A. There won’t be a significant difference.
Right, because you're talking about conduction rather than radiation. So a blackened pot won't absorb any more thermal radiation sitting on a fire than a silvered one, from the bottom. However, hanging over a fire or next to a fire or even on the sides, a blackened pot will absorb more thermal radiation than a silvered pot. So if you're using it over a stove, like an alcohol stove, there won't be any real difference in the thermal transfer. However, the advantage to a blackened pot is that it will melt snow more efficiently in the sunlight. And after you boil water in a blackened pot, the water will also cool down quicker than a silver pot because it emits infrared more efficiently. Also there are significant differences between stainless steel, cast iron and aluminum etc. because of the difference in the conductivity of the metals themselves. In an ideal world, a pot made of actual silver would be the best conductor but it has more to do with the efficiency of the metal itself as a conductor of heat rather than the color of the pot. So, a blackened silver pot would be the best of both worlds IMHO. Thank you so much for your dialogue on this!
@@lapicker1010 Well you tried. And a good try at that, unfortunately you can lead a horse to water, but you can't make him drink.
I was taught many years ago from a ranger to take Murphys Oil Soap with me. Before you put your stuff on the flame you wipe a bit of the Oil Soap on the areas on the pot that normally collect the char. Once you are done cooking you can wash the pot with just water as the cooked on Soap is already incorporated in the process. It has never failed me and I'm 65.
Absolutely.
Mors Kochanski had probably forgotten more about wilderness survival than most of us will ever know. Because to him, wilderness survival was just life.
What a loss when he went under. 😞
So true... He will be greatly missed.
When wood fueled cookstoves were in use, there was a thing called stove black. It was used to rub onto the outside of your cooking pots. Now I understand why that was important.
Thank you so much for watching!
Stove black is a black coating that is applied to a cooking stove , not the pot! It was designed to stop the stove rusting, and keep it smart. Designed for the type of cast iron stove that had a solid fuel fire one side, an oven beside it, and hot or warming plates and the chimney on top. Modern stove versions like Aga, use heat proof enamel and don't need blacking.
That move you made at 1:41.....If I tried to split anything with ANY of my knives that way it would've split my thumb to the bone. Great video just the same.
That degree of control comes from many years of hand carving wood in multiple positions and holds. I definitely wouldn't suggest it for most people.
Agree, I wouldn't use this as an example, reminds me of Polish arm wrestling. Hopefully nobody tries this.
Not necessarily "half the fuel", but certainly less fuel and less time. Fact is, from an engineering standpoint, you and Mors are correct, and it works both ways - black absorbs heat and it also radiates heat. Back to the cook kit, buff the outside with steel wool and give it a couple coats of hi-temp black spray paint to "get a head start on the blacking process". Second tip, for times when you are forced to cook over "dirty" fires (like pine), rub the outside of the cookpot with dish soap (I carry some Camp Suds in a small Nalgene bottle (2 oz/4 oz?), do you cooking, then scrub down the outside with water, or leaves or sand, and the soap and pine tar will come loose easily.
Thank you for watching and for the comment!
Its not vastly different, and realistically doesn't matter. Black paint can't take the heat of a direct fire contact for more than a few moments, and will just burn and flake off.. where it will most likely be replaced by the soot and tar. Black paint helps the most when your using a lower temperature flame like a gas stove. a copper bottomed pan made black by chemical oxidation would absorb heat better than the same pan that is not black, provided the coating itself was not insulative. (you get this talk alot when discussing nano coatings and DLC's. ). Generally speaking chemical oxidation and nano coatings are signfiicantly thinner than paint.
@@rickw4160you guys are really into it .
Glad to hear you quoting Mors Kohanski. Used to watch his videos before he passed away.
Indeed, he was a great man. The Bushcraft world is not the same without him. Thank you for watching and commenting.
Except he was wrong on this one.
I've got stained stainless steel cups and pots. I'll wipe ashes and soot off soap not to get it in my rucksack but I don't scrub them to a shine. Never thought about it making it more efficient...pretty cool! Thanks for teaching me something new!
Thanks so very much for watching! I'm glad that you liked it.
RIP Mors Kochanski! A true legend in the bushcraft family.
Yes. He is greatly missed!
Excellent point about leaving the outside black. Regarding the keeping the inside clean, you're right about that too. I got dysentery eating off a fork I hadn't cleaned well enough.
Thanks for watching!
You are so correct on the darkened pots and don't forget Anny or most pots for backpacking are a dark gray better heart absorbing thank you for the video James
Thank you for watching!
Silky saw tip was cool too.
Thanks!
I live in rural VA , and have 1200 acres of woods and streams behind my house, it's amazing how much resources u can find in such environments, I love to look for springs , stealth campsites , metal detecting old home places (there are a few) just go for walks looking for wild eddibles, mushrooms, and this place u shown in this video reminds me of my backyard, love it , great video , I go to the mountains and hike alot on known trails , but have just as much fun in my backyard as well , great 👍tip on these pots , I always try to shine them up , gonna try it your way for a bit
Thank you so much, glad you enjoyed the video!
Learned something new again. My pots are not polished to a high gloss either. I think the resulting patina gives them something like character. I really like your videos, especially the 1790's series and the Hobo series. Look forward to more videos. Greetings from Germany
Thanks so much!
That’s good to know, and makes perfect sense. Mine are all black on the outside lol, either from laziness or it’s just burnt on so much I can’t scrub it off lol. Excellent video brother!
Thank you, my friend! Hope you have a great day and thank you for watching!
I never really thought about whether to use shiny or black cookware since your going to cook over a fire or propane or some source of heat. Good information to have. Again, if the sooty black bothers people, they can always spray high temperature paint on the outside and make them whatever color they want or a nice attractive black so they cook more efficiently.
Now that I watched your video, I am going to choose black or at least darker color cookware.
Thank you. Glad you found it helpful!
I am never clean outside my pots, i love it to protect with this patina. But I didn't even know that reason for boiling fast.Thanks for sharing this great info and video. Thumb up
Thank you so much, my friend!
I spray paint all of my outdoor cookware with high temp black bbq spray paint. It's only about $3.00 per can. I put 2 or 3 coats on the outside of each pot and skillet. When I first started bushcrafting, I wanted my cookware to be shiny but I soon learned that black absorbs heat better. Even at home, my pots and pans are black on the outside.
That's a good idea. Thank you for sharing it! Maybe some folks will prefer that to the soot.
My wife (may she rest in peace) would never eat anything i cooked in my cast iron skillet because it had been used over a camp fire & bilt up black on de outside,, now de inside was perfectly clean,, she said she ain't eating nothing cooked in a dirty skillet,,,,, well it was more 4 me....
@@tomcatt1824 It's always good to have enough to eat! And, as long as the inside is clean, that's good enough for me!
My OH is funny about firefood too lol, I'll whip up a bacon butty over the firekeg whilst sat in the garden and she won't eat one, kinda mars the evening for me if you go in the kitchen to make food to go back out and sit near the fire and eat it...
@oddjobbob OH is a common acronym meaning other half, and butty is another name for a sandwich 👍
Where were you when I was a boy scout? The men would come around and inspect our cookware after a week of summer camp to make sure it shined!
Interesting. Not sure why, but maybe they just wanted to make sure the scouts were learning to clean up. Because a blackened pot is definitely more efficient.
that's to 'build character'
I agree 100 percent with you about the outside of my outdoor cookware. I just wipe off any soot and clean the inside very good. If it was good for Mors it's good for me.
Absolutely!
Totally agree. My wife always freaked out because I've done the same thing 😅. She has this shiny metal obsession. Been doing it for a long time .and it only took about 20 years for her to finally give up trying to scrub my outdoor cookware
It's interesting. Some folks really don't get it very well. I had one commenter that went on at length of how this could not possibly work.
I know this is an opinion video but it really works! So whether or not you want to wash your pots thoroughly on the outside is up to you. Of course you should strive for overall cleanliness when you're in the back country. And, if you're in a survival situation, you should take special care of the surfaces that touch your food. However, this will give you another option for accelerating the cooking and boiling time when you're in the woods. Thank you for watching and please leave your comments in the comment section below.
Thank you for the great lesson brother in survival
Thank you for watching!
Hiram Cook tested this in one of his many video on alcohol stoves. He was wondering if the black increased the time to boil due to insulating the pot or if it sped it up due to black absorbing more heat. The blackened pots did boil faster but it did require more than half of the usual fuel to get there. Great video!
Thanks so much!
you explained very well the true about " black" cookware. This is very helpful, especially, for young people and kids. Thanks for that!
You're welcome!
The cup is beautiful and well loved/used as it should be! 🤗🤗 PS Look how well cast iron cooks and it's black! Yes a old person talking. keep up the good work!
Thanks so much!
Thank you James for your video it was great but I bet it was cold out there god bless you and your family
Thank you for watching and God bless you too!
I'd also like like add, if you have a ss skillet like the wwII mess kits, I don't scrub the inside either. You can season them like a cast iron skillet so they become nonstick. It doesn't work as well for something mostly used for boiling of heating up liquids, but if you have something you use to cook meat, season it so you won't have to bring any oil
Interesting. Thanks for watching!
I have painted my Cook pots with high temperature paint. For this very reason. Great job. 👍👍
Thank you so much for watching. The black color really does make a difference.
Hey! It's the same way with solar cookers!
Beautiful scenery. Thanks for the informative video.
You're very welcome!
Hello my outdoors friend, thank you for sharing this informative video. You continue to be a wealth of information. Always the best of good things for you and your family. 🤗
Thank you, Ronald. Much appreciated!
I adhere to Mors' teaching. Good vid.
Oh, I guess my cast iron cookware in the kitchen would be considered "boggen?"
Probably, lol!
OKBushcraft: AMEN, I have a kitchen full of “Boggenware” cast iron pots, pans, etc and they are way better than any of the fancy stuff we own.
As one boggen to another, "here's boggen at you!"
I used my issued canteen cup for many things from shaving and washing up in the field to cooking with the Boy Scouts. It got blackened and never was able to get it clean enough to turn in. I still have it and occasionally use it still use it depending on what I am doing. The inside was always clean.
Yes, for sure clean the inside! Thank you for watching and commenting!
Great video brother James. Makes perfect sense that the black would heat up faster. To illustrate the point, this August lay your hand on the hood of a black car. No don't cause you'll get burned. Black draws heat. I never wear a black shirt in the summer for that reason. Like you said brother it's a matter of preference. Thanks for sharing that info. God Bless.
Thank you, Chief! God bless you too!
Excellent tip, thank you.
You're welcome!
If you go into any commercial kitchen that's been around for a while you will see the bottom of all the aluminum pans have been blackened. When I was in the biz we never scrubbed them down to bare metal. We put them through the dishwasher and scrape off anything sticky or chunky like you said. But the bottom were often blackened
Indeed.
Nice video, James. I have read all the comments and I am not going to enter into the debate over clean vs dirty. But 🤔 there one certain way to increase the efficiency of your cooking and that's to put a LID on the cook pot. 🙄
Absolutely! Thank you so much for watching and commenting!
Thank you, James, for the great advice. Besides, you are out in nature, who gives a rats a** what your cooking equipment looks like. It's not supposed to look new and shiny! Those of you who are bothered by blackened cooking utensils, you're not true camping/bushcraft people...
Very true!
True to an extent. If you stack your cookware then you get soot from one in the other. Unless you scrub or line with rag or paper towel.
Four years late but I learned this trick from BLACKIE THOMAS. Use black barbecue paint On the bottom of your cookware and cup. Leave an inch or so around the rim unpainted it may even allow it to cool faster and you not put your lips on paint. Then you can wipe the soot of and not smell up Your bag.
I would have thought that all the soot forms an insulated layer and would have to be washed off for more efficiency. That's why economizers have soot blowers on ships (although they're not scrubbed to a polish, just has the soot blasted off, some abrasion with walnut shells occasionally), but maybe you're school of thought is really the better one. I'm going to have to try this out and do some of my own testing!
I've never heard of this before, and if it does work, it will definitely be useful. Thanks for the video!
You're welcome. Thank you for watching and commenting!
It would depend on the thickness of the layer.
Depending on the ship and mechanism, they can produce quite a bit of carbon fouling that can gunk up critical surfaces if not cleaned regularly. Not only impeding heat transfer, but causing blockages and binding up moving parts.
Conversely, consider the thickness of the carbon patina on a cast iron skillet, for example. Not a problem, in most cooks' opinions, despite being thick enough to form a cohesive film over the iron.
And you're not building up a huge layer of grunge on your pot, just allowing a little soot and oxide to blacken it so it's not reflecting heat like, say, a mylar blanket would.
Yep, thanks for explaining this in simple common man terms AND with a good quote from a great woods wise guy. Being a mechanical engineer, I can give ya lots of geeky heat transfer formulas if you have trouble sleeping and need some boredom. It would be super cool for you to do a head to head competition of shiny vs sooty!!! 👍
Thank you! I have had several comments disagreeing with the blackened pot idea. The problem seems to be in misunderstanding the difference between the transfer of heat mechanisms ie. Radiation vs. Conduction. This was my answer: You're talking about conduction rather than radiation. So a blackened pot won't absorb any more thermal radiation sitting on a fire than a silvered one, from the bottom. However, hanging over a fire or next to a fire or even on the sides, a blackened pot will absorb more thermal radiation than a silvered pot. So if you're using it over a stove, like an alcohol stove, there won't be any real difference in the thermal transfer. However, the advantage to a blackened pot is that it will melt snow more efficiently in the sunlight. And after you boil water in a blackened pot, the water will also cool down quicker than a silver pot because it emits infrared more efficiently. Also there are significant differences between stainless steel, cast iron and aluminum etc. because of the difference in the conductivity of the metals themselves. In an ideal world, a pot made of actual silver would be the best conductor but it has more to do with the efficiency of the metal itself as a conductor of heat rather than the color of the pot. So, a blackened silver pot would be the best of both worlds IMHO.
I never knew that....Thanks James
Thank you for watching!
🤓Great...great...GREAT... 🤔This is probably the best TIP/DIY outdoors channel... 😉You even include Mors Kochansky's quotes giving that way the credits instead of taking them for your own...👍💁🏻♂️👏
Thanks so much!
I've done a couple tests because I've heard the same thing and I've also seen several videos of other people testing that theory and my conclusions and theirs were all pretty much that the difference is negligible and that the sooty pot sometimes was somewhat slower to boil. With that info it really comes down to a preference of what the user finds more ascetically pleasing to them.
Thank you for watching. I think I'll go with Mors kochanski on this one though.
@@WayPointSurvival lol alright, you do you bro. I was just making a simple statement based on my own tests as well as tests I've seen by others. Mors got his info from "an old manual, used by plumbers." Which isn't really "Data" to back up the theory. Most people most of the time these days have their cookware on direct heat. At the very least, state that you are referring to radiant and not conductive heat and how a dark pot may absorb heat from a distance quicker than a shiny one and there isn't really a difference on a direct heat source. Especially when your video is showing the pots on a direct heat source. I honestly get where you are coming from but it is not clear in your video. I'm just saying it would be good to differentiate between the two as well as probably state "so in my opinion," that way the people watching will fully understand what is being discussed. Perhaps it would help to do a follow up video showing identical pots, one new and one seasoned, on direct heat as well as indirect heat and so forth with thermometers and timers so everyone can actually see what works best in each situation. Then they can decide what they like the best for their personal style of camping/bushcrafting. Because for me I like a cleaner looking pot and use direct heat when I cook as I'm sure others do as well.
I've never noticed shiny, new pots or cups taking longer to boil water. But now I'm curious. I'd like you or someone to do a side-by-side comparison. My prediction is no noticeable difference between the shiny new pot and the blackened one. So, nice job. Thank you for an interesting video.
Thanks for watching!
Always very interesting and informative
Thank you!
Thanks for the advice.👍
Thanks for watching!
Black absorbed heat so good advice if you are cool with soot on everything
Agreed. The soot can be a factor. But it's usually just toward the bottom so it doesn't bother the taste. And, you definitely need a bag or pouch to carry it in afterwards.
Makes sense enjoying the tips and tricks.
Thanks!
Sounds like you raised the ire of a cooking Karen 😏 😂 Great video
Thank you, lol! There are a lot of cooking Karen's out there!
Great video, I always like to have a valid excuse for NOT doing something.....👍
Right? Thanks for watching!
Excellent video. Thanks!😎
I’ve been camping and cooking over an open fire for a million years and I never really gave it much thought but you’re right. A black pot boils faster than a shinny one. Why didn’t I think of that? I don’t like doing the dishes anyway. Win, Win.
Thanks, glad you liked it!
Great lesson. Thanks for sharing 🙏
My pleasure!
I only remove the excess of soot, that's all... Thanks James.
And that's all that's needed!
And the inside remnants lol...
Enjoyed the video. I'll wipe off the loose residue but i hardly wash them, i like the blackened look, adds character. The black is soot and soot is a dirty carbon, carbon has the highest thermal conductivity, much more than stainless steel, so it stands to reason that to whatever degree soot (carbon) would aid in the transfer of heat through the metal and into the food allowing a person to use less wood in the process.
Good point! It's always good to apply science!
Good to know !
Thanks for watching!
@1:38 I was doing the exact same thing an split my thumb wide open. (Gloves please ❤)
Also, thank you for doing this in what looks like Heaven. RIP Mors 🙏
You definitely have to be careful and be in full control of the blade when you do this.
@@WayPointSurvival true. Rookie mistake on my part. I'd just hate to see you (or anyone) have to do an impromptu 1st aid lesson on the Tube. Just lookin out for ya. Keep up the good work brother. Always enjoy your vids 👍
Looks like you got hit with the same weather we did here in update NY. Have had a lot of single digit temps. Actually got up to freezing today. Can't wait for spring to come.
Yes. The snow is beautiful!
@@WayPointSurvival true but even my dogs haven't wanted to be out in it, which is very unusual.
@@florarix7091 That's interesting!
Congratulations on 6000 subscribers. Great info. Have a great week
Thank you so much my friend!
You are correct in the old days they use black stove polich to put on the stoves and it work just as good on carst iron pots on the outside .
Enjoy jou program
Good information. Thanks for watching!
A cheap or improvised lid will reduce the amount of cook time and prevent stuff from falling or flying into your cook pot. That is why the GI cup with lid and BCB crusader with lid are so popular. That lid will save cook time and keep the nasties out.
Yes, I have many lids. However, when I'm making a video I often leave the lid off as it's easier to film it when it hits a rolling boil.
Another good trick I saw on a Blackie Thomas video is to forgo the waiting and just spray the outside of your bushpots with black high-heat BBQ spray paint. It does the job for less than 10 bucks and still looks "clean" after countless uses with the even coating.
Yes, you can definitely do that!
the spine of a Victorinox saw blade works just as well is also an excellent ferro rod striker of course due to its narrow profile careful thimb placement is required
True. You also have to be careful that it doesn't fold up on you.
@WayPointSurvival I've found that's where the careful placement comes in usually just in front of the pivot point and get the angle right 😇
My little trick to clean the stickiness/surface carbon after cooking (and after cooking stuff cools down obviously):
I carry a nice small bundle of 1/4” jute twine for making birds nests. I simply chop off about 1-1/2’, quickly unstrand the 3 twines, and then scrape them into hair against a log or other wood surface. Scraping down any size jute twine with the blade, or the spine of a knife is a lot faster than untwisting every strand and pulling with your fingers, but I digress. I only pull apart the strands of a quarter inch thick jute twine. But then it stops there and I use the knife. It works great. But getting back to how this ties in with the black pots: my jute twine is a fire starter. The black soot is a form of charcoal. Hello? I use my bundle of jute twine to scrub off the surface stickiness after cooking. It does a phenomenal job, and the black soot builds up on the jute twine, making it more susceptible to taking a flame! So. Dual purpose.
After I remove just the stickiness from the pan or pot, then that pot gets slipped into a small carry bag, so just in case I missed anything, it doesn’t dirty up anything inside my ruck. My jute twine goes into a special separate pouch as well for the same reasons.
Meanwhile, my pots get blacker and blacker as I do this for the same reasons. Quite honestly, physical science actually backs up this practice. Some people actually paint the underside of their cookware with high heat black paint 😉
😎
Great tip! Thanks for sharing it!
Nice cup of ash cider... I'll have to try the packs.
Thank you for watching.
excellent info, makes a lot of sense. Thanks for sharing
Thank you for watching!
Hello my friend, it sounds good but I clean off my cookware so that it does not get on my other gear. But it doesn’t come completely clean. Take Care and Keep Exploring The Outdoors.
Thank you! I will wash off the loose soot but the more I use the pot, the blacker it gets. So, I just leave it that way.
Love to hear that 😂
Great Video 👍
U may triggered out a Revolution under the dishwasher worldwide 😂
In Gourmet Restaurants the cooks often Just put salt in the dirty pans and wipe it out with a piece of paper from a kitchen roll...works great but waste Salt..(had to learn that too....Long Time ago)
Thanks for the tip! Good to know.
If sand is available it's great for scrubbing but have to rinse thoroughly
damn i learned something new every time i watch you ,,, thanks man ,, i really enjoy your content and insights
Glad you liked it!
In my days we were told to put liquid soap on the outside of the pot for easy clean up
That also works!
I do believe the black is faster myth has been busted a long time ago.
It's a personal choice but as you say if resources are scarce and time of the essence then external cleaning isn't a priority.
The ash from a fire mixed with a few drops of water makes an amazing cleaning paste in many countries where water is precious pots are always cleaned this way.
Yes, I have used ashes with water to wash my hands.
@@WayPointSurvival Mark Young did a sooty/shiny test once with Alcohol stove and also on a wood fire. No clear winner and may even be in favour of the shiny pot.
ua-cam.com/video/alKYPFvdXlM/v-deo.html
I've tested this (unscientifically) many times. Boil times aren't significantly different either way. That being said, mine are sooty most of the time, but cleaning them up once in a while is a good thing too.
Right, because you're talking about conduction rather than radiation. So a blackened pot won't absorb any more thermal radiation sitting on a fire than a silvered one, from the bottom. However, hanging over a fire or next to a fire or even on the sides, a blackened pot will absorb more thermal radiation than a silvered pot. So if you're using it over a stove, like an alcohol stove, there won't be any real difference in the thermal transfer. However, the advantage to a blackened pot is that it will melt snow more efficiently in the sunlight. And after you boil water in a blackened pot, the water will also cool down quicker than a silver pot because it emits infrared more efficiently. Also there are significant differences between stainless steel, cast iron and aluminum etc. because of the difference in the conductivity of the metals themselves. In an ideal world, a pot made of actual silver would be the best conductor but it has more to do with the efficiency of the metal itself as a conductor of heat rather than the color of the pot. So, a blackened silver pot would be the best of both worlds IMHO. Thank you so much for your dialogue on this!
@@WayPointSurvival Melting snow not a common experience in UK but I can see that a black pot would be good for that.
Pure boggin'.... ;) On a similar note I haven't cleaned my frying pan in 14 years.
I love watching your videos, because there so informative. Let's just hope i won't have to put all of them to use. I might miss Perry Mason.
Right? Lol. Thanks for watching!
Good stuff
Thanks!
I sharpened up the back of my katanaboy for the same scraping, your the first I Have seen elsewhere do this. I found it better to sharpen at a 95 degree angle or there abouts, putting a slight cant on it then rolled the edge slightly like you would do a carpenters scraper. Cuts pretty amazing even though it's technically softer than the edge, it's still hard enough to scapre really good shavings.
I keep my ti cup pretty dark already for the same reasons but the soot getting everywhere is still a pain in the ass, and though you can starch it with potato juice I never ever remember to take a few slices of potato for it or go digging for bulrush roots either...meh.
Right? You can also rub bar soap around the bottom and the outside of your cup or cookware and this will keep the soup from sticking as well. also, it makes it a lot easier to wash off all you need then is water.
@@WayPointSurvival Never heard of the soap one, I'll try that.
Thanks for another great video. You should take up photography as beautiful as your property can be.
Thank you so much, it is a very pretty place.
Good job ,very good information , 👍🇺🇸🇺🇸🇺🇸👍
Thank you so much!
I have an old scout trick you can use... before you use cookware, take ivory dish soap andrub over the outside, the outside only, of cup or pan. Allow to dry. Then use as usual. Later when cooking is done, the cleanup is easy. No black to get on everything later.
Thank you for watching and for sharing the tip!
👍👍👍
I watched this some time ago and perhaps added my two cents worth .. I forget. It popped up again on my feed and was well worth a re-watch.
Black pots. I only remove the 'loose stuff' off the outside of my cookware so as to not dirty-up anything else that comes into contact with it.
My understanding of physics has me believing that a black surface absorbs most, radiant heat / heat in the visible light spectrum, making Mors' contention regarding black pots over a fire believable.
Knife technique .. I have been 'trimming / whittling' towards my thumb for 60+ years and still have to cut myself .. yet .. 😏. If one know what one is doing, stays focused, the most important digit on one's hand 'should' be safe. There is always a first time though. One assesses the risk and accepts the consequences.
Indeed. Thanks for watching again!
Blackened metal also protects from corrosion. Not an issue with SS or some other material, but useful for standard steel.
True!
Wise man, see I learned something today!👌👍
Thank you for watching.
Agreed. Wipe clean the inner, remove loose outer soot and associated, place into a bag / cloth to protect other gear and pack away. At home .. a thorough wash of the inner and a rub down of the outer with a synthetic sponge to remove the 'will-still-wipe-off' stuff. Black determined to stay put is left in peace.
Agreed. Thank you for watching!
@@WayPointSurvival 👍
Cool advice 😁
Thanks!
I've heard of folks painting their cookware with the high temp paint to blacken the outsides, and that is a good idea. But, I think the cookware looks more used and sorta, to me, looks like you have had more fun cooking over an open fire and spent less time in the shoppe painting stuff...I've also heard, and I don't know how reliable it is but wearing a black WayPoint Survival tee-shirt will also make the water boil faster and use less fuel. Since I got mine yesterday I'll do a test this weekend......LOL
Sounds great! And, you're right wearing the Waypoint Survival shirt does make things work better!
These city folks and their clean pots shit !I'm with you brother.
Thank you for watching.
Lol I just finished a cup of the exact same cider when I clicked on the video. Lol
What are the odds, lol!
Mors, rest in peace. We miss you
Yes, what an amazing man. Thank you for watching!
I've eaten out of the same little dutch oven for 5 years and have never done more than place it upside down in the fire when I'm done and scrap it clean with a stick.
Absolutely. All that's needed with a Dutch oven!
Been watching your videos for a while and just stumbled across this one. Love what you're doing. Keep it up brother.
Thanks, will do!
I've noticed that, not only do you have fabulous content and helpful advice, you sorta look like Steve Howey. If you watched Reba on TNN or Shameless on HBO, you'll see it as well. He was pretty clean in Reba, but his language in Shameless was less than saintly. Both programs were most entertaining.
I've watched about ten of your videos, and with all I've seen from other channels and what I've experienced, you do a really good job. I'm a recent (two days ago) sub but have tried to take in as much of your content as I can. You and Jon Townsend need to get together, and throw Dan Wowack into the mix as well. If Dave Canterbury will join in, it would be the trifecta. I know there are a lot of people out there who have outstanding content, but you can't get them all together unless it's a Rabbitstick style gathering. But you never know.
Keep up the good work, sir. Thank you for what you do. I'll keep watching.
Thank you so much for watching and for all your kind words, much appreciated! Also, thank you for the sub and welcome aboard!
Enjoyed your video 👌 thanks
Thanks for watching it!
Dark pots are fine, don’t want to look like a Pilgrim. Beautiful, take care.
Thank you, my friend!
My grandma cooked on a wood stove, inside of cookware spotless outside not so much she was born in 1880's. I learned from her and grandad. And my dad also.
Thanks for watching.
Soot sticks to the pot up to the level of the food inside. If you fill only up to an inch from the top you will have a clean rim.
Good tip.
I seen someone use high heat paint and painted the outside of the pot to help keep sticky stuff off
Yes, that works too.
one thing i learned was that black pots do heat up faster and my granddad showed me that you can use stove black or now days high temp flat black paint on the out side
Indeed. Thank you for watching!
Great video
Thank you!
If you use cast iron, you probably don't scrub the inside either - you scrape it out, but the oils and carbon build up to an amazingly non-stick surface.
I suspect the "burn out, not scrub out" works with other metals too. They arent as porous and probably wont make as nice a surface, but I suspect its safe.
Indeed. Thanks for watching!
Great view. Yep. Well used equals black. Gramma only wiped out her iron skillet...never washed it. Occasionally used salt or clean sand on inside. That's it.
Yep, it works!