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.
No oil in your batter? I wanna know more. Doesn’t that make the pancakes too chewy?
eggs, flour, milk, baking soda, bit of salt, bit of sugar. Thats the common batter. Ratios were like 1-2-3 or something for the main ingredients. Idunno, nobody has ever told me the recepie.
I might have to try this next time. Might just stick to the King Arthur Flour ratios I like to use, but no oil. Trick is probably not to overmix.