Olive Oil - Is it really just heat management?

Hey, folks,

Question from someone working on managing my cholesterol and saturated fat intake. I've been trying to make the transition to Olive Oil as my primary cooking Oil (or a higher heat oil like Grapeseed for high heat cooking), but finding that food keeps sticking to the pan.

I know that heat management is a crucial part of cast iron cooking, and my typical heat range is a 3/10 for daily cooking or a 6-5/10 for higher heat, and I do typically let it heat up for a few minutes before adding food.

Should I be heating up the oil, too, for that long, or just adding it in for a few seconds after it's preheated? Should I lower my temps? Eggs and potatoes (particularly those frozen cubed hash browns potatoes) are the biggest culprits, though I find with many things if I add *enough* oil it tends to "solve" it - but as noted, trying to watch my cholesterol and fat intake.

Would appreciate some insight.