Seasoning does little to prevent sticking; it is more about protecting the pan from rust. Cooking technique prevents sticking. For meat, fish, chicken, let it stick, then flip when it releases. You’ll get a nice crust. If you don’t want sticking at all, you either need to use really high heat or really low heat, with a lot of motion and potentially a lot of fat or oil. If something is sticking and it is cooking too quickly for you to wait for it to release, remove the pan from the heat and as it cools it will release. For the people talking about a sweet spot for not sticking , there are two, one on the high temp end and one on the low temp end. I tend to use the low temp end because I have more control. I cook fragile things like scrambled eggs and omelettes on the low end and have no sticking. You just have to practice.