Cast iron, correctly seasoned and maintained, is very effective at providing a non-stick surface.
Many cast iron pans are available "pre-seasoned" but this cannot generally be relied upon to be a complete seasoning. Regardless, periodic re-seasoning (and correct use in the interim) is required. Re-seasoning involves a thorough cleaning to remove the old, damaged non-stick surface (possibly not necessary for the initial seasoning) followed by a sequence of high-temperature "firings" with a coating of a cooking oil. Repeating this process 5 to 7 times creates a new non-stick surface by polymerizing the cooking oil. It takes some practice to perfect this technique.
Correct use mainly consists of avoid breaking the non-stick polymer layer created during seasoning: avoid rough scraping during cooking or cleaning, don't use soap when cleaning.
The result, however, is a non-stick pan which will last for decades at least and is made from extremely mundane materials with a simple manufacturing process. And cast iron is relatively affordable compared to the other non-stick options.