Intentionally adding metallic flavors to food?

I genuinely like metallic flavors in food, and every advice I can find is on how to remove or combat them. I know that canned tomato sauce can create iron tastes in food depending on how long it is cooked, and that brassica oleracea can have a metallic flavor depending on cooking technique -- but are there other sources? Would it be possible and safe to boil a zinc or iron supplement into a broth, perhaps? (No more than once a day for those two, obviously.)

I do not plan on serving this to anyone else. The reactions would not be good.