[rv3392]

I don't understand the issue with cast iron pots after reading that either.

My understanding is that to get iron overload, your body would need to absorb excess iron and store it. This happens with haemochromatosis over a long time (30+ years), but it can also happen if you consume way too much iron by, for example, taking too many iron supplements when you don't need them. In normal circumstances and with a standard diet, the body will regulate it's iron intake so that too much doesn't get stored and so there's no iron oberload.

Maybe I'm missing something here, but this leaves me a little confused about what the commenter meant. If you have a normal diet and don't have haemochromatosis or some other confounding factor, I don't see how enough iron could be leached from a cast iron pot to cause iron overload.

[esperent]

If you cook acidic things like tomatoes, apparently it can leech a significant amount of iron - apparently in some cases exceeding what you'd get from food.

https://examine.com/articles/are-cast-iron-pans-unsafe/

[hombre_fatal]

Yeah, the main problem for men isn't full blown iron overload but rather subclinical iron excess which mostly comes from dietary heme iron since it bypasses the body's iron intake regulator compared to non-heme iron.

It makes no sense to fixate on elemental iron residue from your cast iron pan, especially if you're still getting heme iron infusions from red meat.