The advice about from the man that has used iron pans for 30 years is spot on with mine. This might answer your question more.

I was taught (got through lvl 3 in Becket) that iron pans are fine for most people with a healthy condition (the iron staves off anemic blood) occasionally especially in the winter when yang cooking methods predominate but too yang for medical conditions where yang cooking method and foods have been restricted.

To find out if it is right for you, try it and see. For starters find a 2nd hand black skillet. My mom soft boils tomatoe puree in it for a couple hours to take off any film. Be sure to dry it and rub it throroughly with oil. Place in a 400 degree oven for an hour to bake the oil onto the metal.

Now you have *your* black iron skillet. You can use it many times a week without concern, but don't use it for every meal especially on hot summer days. Avoid dishwashers and boiling water methods of cooking to avoid rust which detracts flavor and can give a stomach ache.

Enjoy!