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!