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.
Also for skillets you can just buy ceramic. As long as you don’t let them sit with food on them they stay pretty non-stick for years.
Some people, like me, can’t possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages.
Huh, I haven’t treated my ceramic skillets special at all, just rinse 'em out when I’m done and throw 'em in the dishwasher, or if I have to hand-wash I can just scrub them real quick since they’re not nasty with food gunk all over them. To the best of my knowledge they don’t require special treatment, I only suggest not letting them sit with food on them because that’ll make anything harder to clean up.