Hi, Mike. Welcome to DC.
The stickiness is probably due to too much oil. Scrub the pan clean to get out all the stickiness and start over.
You can use oil or shortening. Coat the entire interior and exterior of the pan with the fat of your choice and place it upside down in a 350 F oven. Put a sheet of foil under the pan to catch drips. By inverting the pan, excess fat can drip off when heated, preventing sticking. Leave it in the oven for an hour then turn off the oven and leave the pan in there to cool. You should have better results.
Once you have a pan well seasoned, you can cook just about everything in it. However, you should avoid highly acidic foods such as tomato sauce at first until you have had a chance to build up the seasoning.
You do not have to season the pan every time. After following the initial seasoning procedure, limit your cooking to higher fat items. This will add to the seasoning, allowing you to build up a thicker layer of seasoning on the pan.
You can repeat the initial step a couple of times to get a good start.
Do not wash the pan with soap. When it's still hot and you have finished cooking, put some water in the pan and heat it to lift off any food remnants. Wipe it dry and heat it on the stove to drive off any residual water.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan