Bacon grease is basically the easiest thing to season a pan with, so 3 weeks of daily frying isn't some miracle. A lot of people do the same thing and get the same result, it's just that nobody posts about it when it works like normal. Not saying you got lucky, just saying this is how cast iron is supposed to act.

How long do you usually roast them to get the meat to pull off easy? I do whole drumsticks in the oven at 400 for about 35 minutes, then the meat slides right off and I skip most of the picking.

That "bolt head sat in my palm like a broken tooth" line got me because I have absolutely been that guy, standing there with half a fastener and a customer watching me die inside. A torque wrench is cheap compared to the look on a commuter's face when their ride is stuck on the stand at 5pm. Snug plus a little prayer works right up until it doesn't, and then you're digging in the scrap bin.