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.
I use a ceramic coated pan regularly. From my experience, the stickyness is a bit better than stainless steel. Though seasoning them is not possible, so compared to a good seasoned stainless steel, it’ll loose the game. The ceramic is dishwasher proof, so that’s a plus.
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