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A little iron it would add I reckon - More so with acid foods, you can taste it if the piece isn't very well aged and seasoned. My mom had some pieces that I bet were near 100 years old and the coating on them was very thick and rock hard all the way around and they always stayed nice and black no matter what. She even put them in the dishwasher (when we finally had one) and it did not faze them.

On that combo cooker I'll add another detail - the interior of the upper lid/griddle section (at least on mine) was not machined like the lower, but was closer to as cast. After the first year I took it into my shop and bead blasted it then sanded the bottom out to a smoother finish and re-seasoned it. But I use an old fashioned sharp edged steel spatula and it would catch on the tiniest little bumps. I had to do the same finishing job on my off brand flat griddle.