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 wait for water beads to dance arund on metal and then turn down the heat and wait a few mins. I put on oil and roll it around to ensure every pore is hit and then slap the egg on. That way you can use lower temperature.
Ive found when oil shimmers it is hot enough to not stick, but its not reliable.
Generally my crispy egg method causes the egg to stick but then it releases!