Some more things to consider: Sugary things like marinades and rubs will stick more as they caramelize compared to just salt & spices. This is great if you're making a pan sauce, as there's more to deglaze. But I've had my pan act so non-stick in some cases that I couldn't build a fond.
Also if the surface of the food is wet, it can cool the pan a LOT on contact, as well as cause other reactions that promote sticking. This is especially true with too little oil.
Also if the surface of the food is wet, it can cool the pan a LOT on contact, as well as cause other reactions that promote sticking. This is especially true with too little oil.