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.
They still use a chemical that’s part of the PFAS family, teflon is just one of those chemicals under the PFAS umbrella. Unless you mean ceramic cookware.
https://youtu.be/SC2eSujzrUY
For some info into this chemical PFAS