Greg I don't have an answer except to guess that if things stick, the "base" wasn't really there as expected.
My nicest pan depends on some oil for each cook and I don't know that "it should". More troublesome is my dutch oven, bought new pre-seasoned, some extra light coats applied, cooked a few times with it, no abuse, but crud on the bottom I can't really get off, even boiling coarse salt water in it and scrubbing. That's not right.