Thanks, Russell for posting that article, which I found interesting. From what I have read, no cooking surface is non-stick except for Teflon or similar coated surfaces. All others require some amount of cooking oil to be non-stick. In fact, my own experience from years ago was that even Teflon and similar coated surfaces needed cooking oil to prevent eggs from sticking to the pan.
The amount of oil I need to cook eggs in cast iron is miniscule. Personally, I don't see non-stick cookware as any sort of healthy alternative when it comes to cooking oil.