Yes, you'll need to use a little oil (I wipe mine around with a paper towel), but here's what they don't tell you. I was just on the phone with All-Clad last week b/c my 8" skillet wasn't being nonstick any more (coating's in great condition, but eggs stuck badly), and gummy junk was on my griddle down the center, where food doesn't go often. The guy said that oil is such a thin coating, that it cooks onto the nonstick & won't come off with normal cleaning. Cooking spray would be even worse (so thin). Therefore, you need to scrub your pan with baking soda & a little soap every time you clean it, b/c the b'soda will get the cooked-on oil off and will restore your pan, or will keep it OK to begin with. Not a big deal once you know what to do.
So yes on the oil, but give it a little baking-soda scrub whenever you clean it.
It took real elbow grease and a plastic pan scraper to scrub (with b'soda) the gummy stripe off my griddle, but it worked!
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan