It's not crazy,
seasoning of cast iron is for several reasons, not just to "fill in the pores", corrosion resistance, flavor transfer (from previously cooked food and from the iron itself, did you ever have "steel eggs"? yuck), a light coating of baked on oil takes care of all of these problems, and yes, the pores in the CI grips the baked on oil. (Microscopically, the baked oil surface looks like an evergreen forest from the backside)
Seasoning is the wrong term for what you can do to stainless steel, but I use the term because the process if the same.
Most commercially available SS cookware has a #4 or #3 directional finish,
kinda like a brushed finish, but all the scratches go in the same direction,
this finish has the gripping properties of a pair of vise grips. Putting a nice thin coating of oil (not burned but baked on) on the pan (works for brush finish aluminum too) fills in these "scratches" and inhibits the gripping action.
True, at high temperature the oil will burn, pans treated as such are typically used for specifics. The oil in cast iron will burn too, did you ever have your dutch oven in the fire and start smelling what smells like the local greasy spoon restaurant? That's the oil rendering and burning.
I've even got some chef friends who will do a pork fat or bacon glaze on their pans, the only problem with that is, any period of inactivity could result in rancid oils on your pan, so they typically clean them at the end of the day and re season when cooking begins (one guy has his prep cooks clean and season his prized pans a couple times a week)
Anyway, if you have a pan you always use for omlets and such, you can bake a nice brown glaze onto it, and it'll be non stick.