The non-stick properties of seasoned cast iron are a bit overstated. Yes, its a lot better than stainless steel, or unseasoned, but any number of foods (eggs) will stick regardless of how much oil you add ahead of time. And unlike some of the nonstick coated pans, you always need at least some fat/oil in them during cooking.

So some of it is what you expect, cast iron is basically non stick for lots of things (AKA I would never use anything other than cast iron for pancakes/etc), but I keep a couple Henckels Capri Notte Granitium pans we picked up at cosco handy for the morning eggs. Those seem to be the survivors at this point of a long series of trial and error with non-teflon coatings, most of which seem to work fine for a month or two and then are non stick at the same level as one might expect from cast iron. I have no idea how much I've spent buying pans a few times a year at $20-50 a pop to replace worn out nonstick over the past 10 years.