This is not my experience, it probably depends on the resilience of the seasoning. I use these things every day with either olive oil or butter so the seasoning

This is not my experience, it probably depends on the resilience of the seasoning. I use these things every day with either olive oil or butter so the seasoning get a reworking nearly every day - I have 4 different skillets in regular use so there tends to be a day or 2, 3 between each use per item. It takes a night in the scullery for that irony taste to develop. That said I don't mind the fact that some iron makes its way into our food. I mainly cook vegetarian/pescetarian because my wife does not want to eat meat ever since she saw some practice in a slaughterhouse at age 16. This means it is harder to make sure our food contains enough iron. One of the ways of achieving that is to use cast iron cookware when cooking acidic foods. The longer the food is in the pan, the more iron makes its way into it. Eventually this leaves that metallic taste but that takes quite a while in a well-seasoned pan.