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.
World is a better place when we dont buy pans that are designed to give you cancer and fail in a few years… Teflon is reserved for the 1-2 dishes that require non stick at a low temperature. The few dishes that I cant think of right now but i’m sure they’re out there.