I would like to comment here as a Lloyd representative (transparency is always best!). Your comments here have caused us to review our PSTK information sheet and will be clarifying our recommendations in it. Our information is often geared towards commercial applications of our products and when simplified can be confusing.
The recommendations about not using soy-based oils is because they are not a very good release agents and they tend to create a sticky residue with continued use over time. This is true with any pan. All oils are safe to use with our PSTK pans, nothing "reacts" with them. The statement about not using olive oil is more for commercial considerations. It is safe to use with PSTK pans. Butter or margarine as well is safe to use with PSTK although butter is preferable because of the soy oil often contained in margarine.
In a commercial setting, pans that are not pre-seasoned must first be seasoned and this typically involves coating them with oil and baking them, sometimes several times. This is where our statement about eliminating "messy, smoky oiling before first use" comes from. And the text about "little or no oil between bakes" depends entirely on the recipe used. For instance some non-traditional pizzas like desert pizzas may have a lot of sugar and this kind of recipe may require some oiling. Also we have had one instance of sticking from a gluten-free recipe a customer is developing. So our statements must cover quite a variety of uses.
We will be updating our information about the care and use of PSTK pans soon and I will post that update here. We really appreciate the questioning about our products as we try incredibly hard to make the best pans available. We also appreciate the favorable comments in some posts.