I want to buy a cast iron skillet but I'm very wary of health hazards. I will use it every day to cook meat, eggs and other regular food. Is there any evidence that this usage of a cast iron will leak iron into my food to the degree that it becomes a health-hazard? I am a young, healthy male and I work out regularly if it has any significance.
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Having indicated that you work out, you may need more than you think, but you are wise to be concerned about having too much. A typical adult male only needs 8mg. How much iron is leeched into the food your cooking depends on what you are cooking -- and how old your pan is. Acidic foods like tomatoes and (for some reason) applesauce seem to demonstrate this more than other foods. But I disagree with nutritionovereasy.com's indication that food cooked in the pan will aquire a metalic taste (see link below). I've never had that happen.
Learning how to handle Cast Iron is a worthwhile endeavor. You can start a dish stovetop and slide it right into the oven. Some of my favorite recipes use the same skillet I've been cooking with for more than 3 decades. Here's one more link to get you off to a good start:
America's Test Kitchen: Cook It In Cast Iron.