Robert,
Great post.
I get similar benefits with my Staub ECI with much more limited seasoning. The black enamel on the inside seems to be preprimed for near nonstick performance. Both my brazier and cocottes have the additional advantage of a lid–which keeps the contents juicy and moist. On the stovetop, I use an ECI crepe pan, which has similar nonstick performance to your seasoned cast iron skillet.
I don’t get the same benefits with my Le Creuset and other light interior ECI pots and pans.
Ray
