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.