Cast iron pan metallic taste
So many of you here are enthusiastic about cast iron pans, so I thought I'd try one. I bought a Lodge pan, which is supposed to be pre-seasoned. Still, I seasoned it three times myself, wiping it with olive oil and putting it in the oven for an hour.
Last night, I made a steak. It cooked perfectly, and didn't stick to the pan. But I can't stand the metallic taste. The rest of my family didn't taste it, and liked the steak, but I couldn't eat it.
Does this taste ever go away? After how long? I've read that there should be no taste when the pan is properly seasoned, but how many times should I repeat the oil-and-bake process before it's properly seasoned?
Thanks for any help. I do like how well the pan retains heat and stays non-stick, but everything I make is inedible to me!