Cast Iron: Spaghetti Carbonara

Cooking some spaghetti carbonaro!

Category:

Howto & Style

Tags:

• carobanara
• cast
• iron
• cooking
• dave
• can
• cook
• with
• spaghetti
• onion
• garlic
• italian
• seasoning
• pepper
• ham
• bacon
• noodles
• angel
• hair
• pasta
• southern
• sc
• nm

[JessicaPersonalChef]

I love you!!!!! Not in a creepy way, just a cooking way. I do't like where I live either :(

[jaybobed]

@JessicaPersonalChef I love you too, in a viking way!

Thanks,

Dave

[livelovelaughmore]

Dave, this is one of my all time favorite dishes!!! thank you so much. Having said that, I purchased a pretty nice set of cast iron pots/pans and I loathe them :( What am I doing wrong? E V E R Y T H I N G sticks. It could be that I am now cooking on electric (which I hate) and just can't get a handle on the heat...Any suggestions or advice because everything you make in cast iron looks so NUMMY!

[jaybobed]

@livelovelaughmore Yes, you need to fry in it and then cook an egg, if the egg sticks, fry in it some more. I fry in my pans all the time!! Use vegetable oil. It is vegetanle oil?

Dave

[jaybobed]

@livelovelaughmore @livelovelaughmore Yes, you need to fry in it and then cook an egg, if the egg sticks, fry in it some more. I fry in my pans all the time!! Use vegetable oil. It is vegetanle oil?

Dave

[jaybobed]

Yes, you need to fry in it and then cook an egg, if the egg sticks, fry in it some more. I fry in my pans all the time!! Use vegetable oil. It is vegetanle oil?

Dave

[thirdimage]

You put the world's greatest spaghetti western chef to shame. BU-BAM!! all up in there.

[PandawdyBob]

Dave... you need to reach out to your subscribers and see if they will donate money so you can buy a new camera.

[PandawdyBob]

I have noticed that firemen seem to know a lot about seasoning cast iron pans.

[Idion1]

What type of dog is Steve?

[leepakim]

yeah...that looks great! I am hungry NOW!

[camhaines]

@livelovelaughmore

It takes time with cast iron even with the pre seasoned stuff. If its fatty, cook it with cast iron always. Clean with hot water and wipe it out then reuse. Its not as clean as you might expect but no ill effects on my end and food is incredible along with non stick over time.

[silvermediastudio]

@livelovelaughmore Oh and one more technique... coat the cooking surface in Crisco or lard, and bake it in the oven, really low, for an hour or so. Repeat that a couple times, and you'll get all that fat down into the iron to season it good.

[silvermediastudio]

@livelovelaughmore After wrinsing & drying I like to put mine on the burner to warm it up for 5-10 min, to make sure it's really dry. Then re-apply butter or veg oil to the surface, spread with paper towel, warm for a few min and set it aside. Over time it'll get dark and black and slick the way you want it.

A benefit of iron is it's a lot easier to use on electric because it retains heat, as opposed to stainless and copper (and even aluminum) that falls flat when you put anything in it.

[silvermediastudio]

@livelovelaughmore If the surface is really rough (many new iron skillets are too rough IMO), you might want to sand it down a bit with 260 or 320grit. Clean thoroughly, and then season with butter. Put some butter in it while warm and spread it around evenly. Let it sit on a low burner for 30 min, then cool. Repeat that process a few times, maybe five times, and the iron will absorb the fat, seasoning it. Then fry in it, a lot. Clean with only cold water and a paper towel, dry thoroughly.

[thornekatt]

You sure are the character, aren't ya? ; ) Lookin' pretty dapper, Dave!