I assume you mean that cooking on it could transfer iron to your food. It sounded silly until I found an article that says it can increase the iron level in the food cooked in it by up to 16%.

Thanks, Steve - I think I saw the same or a similar article and statistic - I am off to Costco today to find some new cookware...now I am concerned about the PTFE in non-stick pans - anybody know if that is a concern for us PV-impacted people??

Such great info! Thank you, Robert9

I found this:
If you are on medication or receive phlebotomy for the PV, you do not need to
follow a specific iron restriction. It would be advised not to take an iron supplement
or eat an excessively high iron diet which would be 45 milligrams.
For extra reassurance, foods that have tannins like coffee and tea, have calcium, like dairy, and have fiber, like plant foods, generally decrease the absorption of iron.
Consider having these along with the iron foods like lean red meat, broccoli and spinach to bind some of the iron that you eat.

I had 24 phlebotomies in 4 months & I stopped every that was a no-no but found out later it was another shock to my already changing body/system with the medication and all the phlebotomies. Found that I can eat what every I ate before but in strict moderation meaning watch what I ate days before & after and not the same no-no over and over. Eat what I like, live the way I want but slowly change for the better, not all at once.
'Nature does not hurry, yet everything is accomplished.'

PS: I slice the salmon 1" pc. & season it in between. It cooks thorough & comes right off the skin using tongs and put it on a chopped Cesar Salad. Air fryer, brush or spray olive oil, 380 for 18 min. Try cooking with some Webers -Kick'n chicken seasoning if you like spicing things up once in a while.