I fry my eggs in cast iron. No oil, no added fats.
Nope. Just condition the pan and you’re good. Worst case scenario just use a steel scrubber and the pan is good within a minute.
you can also add some cooking spray just before putting your eggs in. What you really have to be careful with is the temperature, if the pan is too cold or too hot, the eggs will likely stick.
I use cast iron (Le Creuset) sometimes; other times, I use Italian stainless steel (Lagostina), or copper lined with steel, (French, Le Mauviel, or, a beautifully battered Italian, artisan handmade, copper lined with tin, deep sauté pan that I bought in Piedmont, in northern Italy, 16 years ago).
None of these are "non-stick" and all work exceptionally well for every type of cooking.