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 keep seeing people urging to go back to cast iron or stainless steel, but when I left the nest 5 years ago, I picked up ceramic pans, and you can use them the same way as teflons and I have yet to lose the nonstick.
Don’t use bar keepers friend to clean them. That fucked up ours.