I had some oxidized taste in some of my first beers. And at that time I was using dry yeast but still aerating the wort prior to pitching yeast.
I've since stopped aerating wort, but still pitching the same dry yeast. I don't notice any more cardboard or oxidized taste. However, all the stuff I've read says that aeration of wort, even for dry yeast won't cause oxidized tastes because the yeast go through that oxygen quickly as they do their thing.
And likely my better results are just because I've improved other processes that actually did make an impact on the little bit of oxidized taste and appearance I was getting. Most every cited article I've read says that aeration of beer with O2 is only an issue after the bulk of fermentation is about over.