No, this isn’t a cast iron thing. Using stainless pans, you can get nonstick effects that, in my experience, far outperform Teflon anyway. The process is called “spot seasoning.” I have cooked crispy, cheesy rice noodles with eggs with zero sticking.
I love my cast iron pans, but stainless is my daily go-to. Added bonus: use 100% copper wool to clean your stainless pan. The copper-coated wool at most grocery stores is problematic; you might get a few uses out of the coated garbage and then it starts shedding metal bits.
What’s the consensus on ceramic pots? They seem to be easier for nonstick and I don’t think they have the same issues as Teflon.
I have started to hate my ceramic skillets. They started sticking a couple of years after we bought them, and it’s a pain to lose half of an egg to the pan…