Over at r/castiron, you can find many posts showing that non-stick can be achieved on cast iron. I got my first cast iron pan last year, and I was a bit surprised that it was truly non-stick. Since I'm not worried about protecting an engineered surface, in case of stickage, I clean it more aggressively than I would a non-stick pan.

I still have a non-stick ceramic-coated pan for sugary foods. Otherwise, I feel like a fool for buying non-stick pans.