Is there any health concerns with cooking daily in a cast iron skillet? I didn’t think much of it, but a paramedic at work casually told me I should think about monitoring iron levels if I continue this practice. I generally use my skillet once per day, simply to cook eggs over-easy or egg whites for breakfast.
No, this is not a concern. 
The iron from a skillet that leaches out lessens over time, it’s more notable with acidic products like tomatoes vs just eggs. As a matter of fact, women who need iron will use a cast iron pan to try to pump their levels up, but this is a MINOR intervention, possibly not really useful, and shouldn’t lead someone to monitor their iron levels.
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