It isn't as good as teflon but it does get functionally close
Finally someone phrasing it right. Cast iron can't possibly get as good as Teflon because even a perfect layer of seasoning can't compete on a chemical level. It absolutely gets good enough, though.
You already have a lot of good responses, but one thing I haven't seen mentioned is that you can cook on parchment paper. It's obviously not a method for scrambled eggs, but something delicate like fish can just be put on parchment paper in a pan. Alternatively, you can fully wrap it in parchment.