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.
Bought a carbon steel pan - never looked back, it is excellent and lasts forever!
I have a well seasoned good quality one that makes eggs as well as a nonstick pan. Took time to get to that point though. Sugary American bacon is the surest way to end up having to reseason it though.
Got one too, searing steacks is wonderful but I sure can’t make eggs without garbling them!