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 prefer carbon steel. You get the same seasoning of cast iron and easy care, but it’s lighter so it heats more quickly and evenly. It’s a bit more expensive than cast iron but much cheaper than an All-Clad stainless pan.
I only use stainless for acidic foods, like tomato sauces.
Carbon steel FTW. I have a hand-hammered carbon steel wok (as well as one carbon steel knife). I live on a sailboat which means salt air. These two pieces of carbon steel perform so well that I’m willing to accept their higher maintenance “costs” (cost, in the effort context).
Things that heat up more quickly dont heat up more evenly