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.
The most annoying thing for me with Teflon was that in two years or so it is no longer nonstick, so your pans have essentially an expiration date.
Not to mention that it will be scratched and danger to you and all around you long before that.
I preach the gospel of our lord and savior stainless steel pans!
A soft (e.g. silicone) spatula is all you really need to avoid damaging a non-stick pan. And they are incredibly useful for other uses (a rubber flipper is awesome if you are perpetually impatient when it comes to flipping meat and don’t want to damage the skin).
But yeah. They are inherently a consumable which is why nobody should ever spend more than 20-ish (pre-trump) USD on one. It is up to an individual to decide if they would use it enough to justify that.
Sometimes the food can do it too – I scratched my last nonstick pan with a silicone spatula because I ground black pepper on my eggs and caught a craggy piece just right while flipping. After being super careful for months! So irritated.
Id recommend going for carbon steel instead of teflon if all clad or stainless steel is too much work.
For like $40-100, they heat up insanely well, are very light and will last your lifetime. They form an excellent non stick coating after several uses just like cast iron.
+1 on the carbon steel pan. Eggs slide right off mine.