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 have used the water drop trick occasionally. Usually I cook an egg at higher temperature though. I wait until the oil smokes and fry it to get a golden brown crispy bottom. My favourite egg to throw on a noodle or rice bowl.
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Generally my crispy egg method causes the egg to stick but then it releases!