The way the comment is phrased, it implies that it's bad for men in general. Your link says for people with a specific issue.
The link actually says iron overload can also be called haemochromatosis too so a bit confusing in general that page says it’s inherited…
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.
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.
Anyone who doesn't lose blood somehow - for modern humans that usually means either menstruation or blood donation - should be careful of sources of excess iron in their diet. It's one reason why multivitamin supplements are often labelled as "for men" or "for women". The women's one will have iron.
Also, you get a free iron/anaemia test before donating.
I mean I know iron and blood are related but this particular statement just won't compute
Hemoglobin in blood contains a lot of iron; it's used to bind oxygen. Too much iron intake apparently can result in its overproduction, and too much is no good. Donating blood rids you of excess iron, while also benefiting other people.
I suppose you should first check if your levels of iron are indeed excessive.
A pan is about 1 kg (a good cast iron one could be much heavier). That's enough for 200,000 bowls of cereal.
Even if you reckon the pan is degraded enough to be obviously useless after losing 5% of its weight, that would require you to use it every day for 30 years, not "a handful of cooks".
[0] https://www.haemochromatosis.org.uk/breakfast-cereals-and-th...
It is possible to cook with cast iron in a way that won't leech too much iron into food, just as it is possible to cook with nonstick in a way that won't leech Dupont chemicals. But I'd much rather just use foolproof stainless or ceramic cookware that doesn't have these issues.