The pan isn't the problem. As noted above, sticking is often the result of the particular food or the technique. Sugar in bacon contributes to sticking. Starting it in a cold pan seems to alleviate that. Another consideration is the fact that CI stores heat so well. A pan heated to medium high and left there will continue to get hotter, not maintain at medium high; backing it off to medium or a little lower as the cook progresses will help in that regard.
Flaxseed oil isn't the answer. It isn't suitable for heated cooking, and just IMO, there's no reason to use an oil/fat you wouldn't cook with to season CI. It's not very well-regarded in the CI collecting community. It looks good, but has a poor track record for durability. YMMV.
Scrubbing lightly (or a little firmly) with a plastic scrubber or soft nylon brush, even with a little dish soap will not remove seasoning. Seasoning is a matrix of polymerized oil and carbon residue which needs something far stronger chemically, like lye, to dissolve it. You can scrape it off, yes, but you can't wash it off. Best practice in cooking with a newer pan is to use a little more oil until the seasoning layer becomes more established. Use plastic or wood utensils to minimize scraping off what you're trying to build until it becomes well-established. Also, as noted above, don't have too high of expectations; don't expect Teflon. Food is just going to stick a little from time to time, even when you think you have the process down. A half inch of water simmered a minute or two (or even hot tap water) will soften stuck-on residue enough to let it be gently scrubbed off with a plastic scrubber, and with no harm to previously polymerized layers. Drying well and heating over a low burner for a minute (just to evaporate all residual moisture; iron doesn't have pores to open and close) then rubbing with a small amount of oil restores a cosmetic sheen and, if a semi-drying oil like canola, can also actually contribute to the seasoning layer.
