It is gonna stick no matter what is done. Unless yu have the food swimming in lard.
Not accurate
Not necessarily true. If it is well seasoned and HOT when you add the meat or cornbread batter (or butter, brown sugar, pineapple & batter for pineapple upside down cake), it won't stick & what does is negligible.
Good temp control and most things won’t stick. I can fry eggs, scramble them etc and never get sticking and I use just enough oil to cook but not smother with.
Not if it is properly seasoned.
Not true if your pan is a fine American made one... especially if it’s a pan that’s been periodically used to deep fry a chicken or catfish or donuts. Chinese pans can be sticky- they are thicker and coarser, taking longer to heat up.
The trick is to season it well the first time, and never put food in it when it’s cold. Get it sizzlin’ hot first, hot enough that a drop of water goes up in steam instantly upon hitting it.
Then use a little oil or oil with butter, let it get hot, add a dash of salt, then add food and wait for a while before you turn it or move it to give the food a chance to brown a bit, especially if it’s something delicate like fish.
No stick.
Now to keep the pan in good shape, wipe it out. You can use a little dish soap but it’s not necessary to use soap at all; if you must scour it use salt. Around here or in the midwest you can find a patch of equisitum - horsetail a/k/a scouring rush- and a handful of those silica-rich stems will clean a pan out nicely without scatching. For more modern folks a plastic scrubby works well enough.
Whatever you decide, after wiping it out, set it in a hot oven or on a hot stove for a bit to make sure it is thoroughly dry, then oil it with your preferred oil or grease and put it away. This insures you won’t have rust.
You can re-season a pan if it starts sticking on you, but if you deep fry a chicken once in a while you’ll probably never have to.
Eggs can be a challenge ; you do have to be a generous greaser for those over easy kinds ...and avoid using the fat of sweet sugar-cured bacon to fry them in as the sugar can caramelize and cause the eggs to stick. Plain salt-cured bacon grease is fine.
“Unless yu have the food swimming in lard.”
You say that like it’s a bad thing!
Even that is not fool proof. Depends on what you cook in it.
Fried foods always stick. Spray with pan spray first.
Grandma’s big Chicken frying pan is 100 yrs old, still working for me just fine. I wipe low stick foods out with paper towels. Wash if necessary, lightly coat with veggie oil NOT COCONUT OIL, as you can’t get the temp up that high with out it smoking, in high oven heat for 30-45 mins depending on how hard I had to scrub it, when cool hit it with a tad of cooking spray and wipe off. Ready to use again. LEAVE THE BLACK PATINA ON IT!