@BreeZee - There actually has been at least one study on how much iron is absorbed from cast iron pans during the cooking process. It depends on things like how acidic the food is, how long it is cooked, how much it is stirred, and how much surface contact there is.
One thing interesting they did find is that older pans give off less iron than newer ones. Since there seems to be a bigger problem with people having low iron rather than people getting too much iron, I would think you are safe. But you might want to ask your doctor or other health care adviser.
By the way, another benefit of cast iron pans is that they can be used in the oven. Dutch Baby Pancake is a delicious recipe that is baked in the oven. Using a cast iron pan is the best utensil for this in my opinion. Just be sure you don’t forget the hot pads!