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.
Pointing out inaccuracies and giving countrary opinions are fine, but calling OP disingenuous is calling them dishonest - and I don’t think you’re even using it correctly - the term usually implies that they’re playing dumb or innocent.
And this comment genuinely isn’t aimed at you, I’m just venting about people presuming to magically know somebody’s state of mind.