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.
eggs, flour, milk, baking soda, bit of salt, bit of sugar. Thats the common batter. Ratios were like 1-2-3 or something for the main ingredients. Idunno, nobody has ever told me the recepie.
I might have to try this next time. Might just stick to the King Arthur Flour ratios I like to use, but no oil. Trick is probably not to overmix.