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 find that stuck-on stuff comes off my stainless steel pans very easily: just get the pan very hot and add enough water to cover the black residue. Let it boil and bubble for like half a minute. The gunk will now come off easily if you dump out the water and scrub with the rough side of a wet scotch-brite sponge and a little Dawn dish soap.