Yes. A well-used pan is quite non-stick. In my anecdotal experience, immediately after stripping/seasoning is not the best time; it gets better after a few week

Yes. A well-used pan is quite non-stick. In my anecdotal experience, immediately after stripping/seasoning is not the best time; it gets better after a few weeks of use as more oil/fat bonds to the surface after repeated use. If you find your pan is too sticky: use lots of oil/fat, cook at medium temperature (not too cool nor too hot), and be patient for a couple weeks; the problem will sort itself out, and eventually you'll be able to cook eggs with just a little oil.