IMO, it is unlikely to get a metallic taste from a pot, or piece of equipment. Maybe for just one batch go to the store and get some spring water and see if it makes a difference. If it does, you can research it more and see if there is a way to filter your tap water or something to get that taste out.
Metallic
Metallic flavors are usually caused by unprotected metals dissolving into the wort but can also be caused by the hydrolysis of lipids in poorly stored malts. Iron and aluminum can cause metallic flavors leaching into the wort during the boil. The small amount could be considered to be nutritional if it weren't for the bad taste. Nicks and cracks ceramic coated steel pots are a common cause as are high iron levels in well water. Stainless steel pots will not contribute any metallic flavors. Aluminum pots usually won't cause metallic flavors unless the brewing water is alkaline with a pH level greater than 9. Shiny new aluminum pots will sometimes turn black when boiling water due to chlorine and carbonates in the water.
The protective (grayish) oxides of aluminum can be enhanced by heating the clean pot in a dry oven at 250°F for about 6 hours.
Your water chemistry can cause it. Unfortunately that is the extent of my knowledge. I forget what chemical causes it, and I couldn't tell you what a high portion of that would be. I am pretty sure it is in how to brew though.
It's not just water. I'm starting to come to the conclusion that (like Yooper), the effect is most pronounced when you use dark grains/extract. The darker my wort, the more metal I usually taste.
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