Cast Iron

Cast Iron Novice Having Problem with Stir-Fry Rice Sticking


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 11

Cast Iron Novice Having Problem with Stir-Fry Rice Sticking

EdinburghStu | Feb 10, 2011 05:53 AM

Hello Chowhounders,

Partly because of enthusiastic users here I recently bought a Pre-seasoned Lodge Logic Cast Iron Skillet (seemed like the best option as antique Griswold / Wagner are very hard to come by in Scotland!). I added to the seasoning using flaxseed oil as per Cooks Illustrated / Sheryl Canter. The pan was nicely seasoned, such that I was able to fry eggs, omelettes and pancakes with no sticking.

The problem came when I tried to stir fry. Doing vegetables seemed to be ok, though it did leave a slightly gummy residue in the pan. When I added cooked rice it all stuck horribly to the pan and took the seasoning with it when I (as gently as I could) cleaned up. I built up the seasoning again and then did a stir fry with rice noodles and the same thing happened. I was using a very high heat and was keeping things moving with a metal spatula. I’ve only ever cooked stir fry rice in non-stick before but have gone off non-stick and thought I was getting something better with a CI skillet.

I know that a wok would be a better shape for stir fry but I don’t do it very often so am happy to manage with a skillet. But as woks were traditionally made out of cast iron then it must be possible to cook rice on seasoned CI without sticking?! Am I doing something wrong? Is freshly cooked rice too wet to stir fry on cast iron? I’m nervous of trying it again as it’s pretty tedious to keep having to re-season it. Any advice would be greatly appreciated!

Want to stay up to date with this post?

Recommended From Chowhound