It’s not broken—it’s just cast iron being cast iron. One of the hallmarks of cast iron cookware is its density and weight, which means it naturally takes longer to heat up than thinner materials like aluminum or stainless steel. That’s a feature, not a flaw.
Cast iron heats slowly and evenly, which is exactly what makes it so great for searing, baking, and retaining heat over time. The trick is patience: let your Smithey preheat over low-to-medium heat for at least 5 minutes before adding any oil or food. Rushing this step can cause food to stick or brown unevenly.
It’s also important to remember that cast iron holds heat longer, which means you don’t need to crank the burner. A medium setting on cast iron often delivers the same surface temp as high heat on other pans—but more stable and controlled.
If you are switching from a lighter pan or a nonstick surface, this difference in heating time is totally normal. Stick with it—because once cast iron is hot, it stays hot, and that’s where the magic happens.