These are valid questions, definitely worth asking.
From what I've read, the iron in food and the iron that sloughs off an iron skillet do indeed contribute to iron overload. Tiny amounts from occasional encounters aren't as big a problem as regular intake from sources like these. It all adds up because our bodies aren't good at getting rid of excess iron.
For food tips when iron overload is a concern, see the
diet page from the Iron Disorders Institute, but read carefully since it covers both iron overload and insufficient iron.