Hard anodized cookware is nonstick from the start but, unlike setting cast iron cookware, these types of pots and pans won't have a coating that will wear off. This makes it a little easier to clean up after use since food doesn't stick as much or last as long which means less work for you.
Cast iron cookware needs to be “seasoned” before using or else the food will stick and give you more effort during the cleanup. This process involves heating your pan on medium heat with some oil in it until the bottom of it has developed a smooth surface without any pockets.
Some people worry that their cookware isn't non-stick because of how much they stick, but this is a normal occurrence. After all, if the cookware was nonstick from the start it wouldn't need seasoning.
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Keep in mind though that some new pieces of cast iron can come with a factory seasoning, which makes them easier to clean up after cooking. Just make sure you don't wash them with soap or put them in the dishwasher since it will break down the layer of oil and ruin its original coating.