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Properly seasoned it will be as non-stick as Teflon or better. Especially carbon steel, which is also lighter - the main down side of cast iron is weight. Teflon flakes are much worse for you than a bit of iron ever will be (not really an issue in these amounts).

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I've spent an incredible amount of time trying to season my cast iron, and it just never works right. You'll hear various tips. Cook lots of bacon on it. Do this. Do that. "old cast iron is better than the new stuff". Etc. But, so far, that advice hasn't really gotten me anywhere.

A lot of cheaper cast iron is roughly finished and doesn’t have a smooth cook surface.

Try getting a wire brush for a drill and smoothing it down.

This is generally only an issue for cheaper cast iron pans.

That or just get high carbon steel.

I've seasoned my cast iron pan many times. I don't think it ever beats teflon, though it gets to a point where things wash off of it pretty easy with just water and a chainmail ringer.

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