[arcticbull]

Once properly seasoned (not in the r/castiron sense, but cooked on for a while on top of a solid base coast of seasoning) I just don't really get any sticking at all on my lodge pans. Oil or butter. There's recommendations for pan temp, etc, but I'd say just cook on it some more and it stops mattering.

When I first get a new pan it's very picky with technique, but cooking some bacon and steak on it for a few weeks, and nothing sticks anymore.