If you want to cook the perfect steak, then you need the perfect steak pan.

• Pre-seasoned for immediate use
• Black carbon steel for the perfect seared crust
• Versatile design for cooking a variety of proteins
• Compatible with electric, gas and induction cooktops
• Oven safe up to 300°C / 572°F
• Lifetime warranty

The MAKO Black Steel Steak Pan is made using durable, pre-seasoned black carbon steel to deliver a powerful, high-temperature sear. Lighter than cast iron and easier to manoeuvre, it gives unparalleled heat control for the perfect umami crust every time you use it.

Crafted for cooking the perfect steak, the pre-seasoned surface on the MAKO Black Steel Steak Pan gets better over time, developing a non-stick patina that improves both performance and flavour. Designed for versatility, it's suited for cooking all ingredients – fish, poultry, pork, lamb and eggs as well as beef.

MATERIALS

• Carbon steel / Stainless steel
• Made in Taiwan
  
  

MEASUREMENTS

• 54cm / 21" (full length)
• 31cm / 12" (pan diameter)
• 24.8cm / 9.7" (base surface diameter)
• 9cm / 3.5" (depth)
  
  

WEIGHT

• 2.16kg / 4.7lbs
  
  

MADE IN TAIWAN

Download: MAKO Steak Pan Use and Care Guide

Oven safe up to 300°C / 572°F

BUILDING YOUR PATINA

One of the exceptional benefits of owning a MAKO Steak Pan is the natural patina that will gradually form over time on its surface. This patina surface enhances flavour, improves natural non-stick properties and elevates your cooking experience. With each use, your steak pan's patina will continue to develop.

Each time you use your pan, it is important to follow the cleaning and care instructions.

CLEANING

Always let your steak pan cool down before using cold water, otherwise warping may occur. Once your pan is cool, clean it with warm water and a gentle sponge or brush.Use as little detergent as possible because it often contains acid that may damage your patina layer or cause rust. Never put your pan in the dishwasher. If your pan needs a little extra cleaning, pour in a small layer of water and bring it to the boil. Let the water cool down, then remove the residue with a brush or spatula. This doesn’t affect the patina layer, but it should lift away any stubborn food remains.

AFTERCARE

After cleaning, place your pan over medium heat until no moisture remains. Then add one teaspoon of vegetable oil and use some paper towel to wipe the oil over the interior surface of the pan while it’s hot (be careful!). This helps protect your pan and build a beautiful patina. Now store the pan in a dry space.

What is a patina?

One of the best parts of owning a MAKO pan is the natural patina that will build over time on the surface of your steak pan. This adds flavour, increases the natural non-stick ability and enhances the cooking experience. Each time you use your pan, this patina will build further.To maintain your patina, it is important to carefully follow our cleaning and aftercare instructions.

What stovetops does it work on?

Our pan works on all stovetops, including induction. As well as being oven safe.

Can I put it in the dishwasher?

No! Please don’t put your MAKO in the dishwasher as it may damage the patina layer. 

Why is the pan pre-seasoned? What does this mean?

It can often take years to develop a proper seasoning on a plain carbon steel surface and be quite difficult to achieve. By pre-seasoning the MAKO pan we’ve accelerated the seasoning process.

How do we pre-season the pan?

Our unique black steel is created using natural oil and heat treatment to create the natural, chemical-free, pre-seasoned pan.

How is carbon steel better than cast iron for cooking?

Cast iron is a great material to cook with, however carbon steel has a few extra benefits that make it superior.

It is lighter weight, which means it heats up faster, and is easier to use and clean. It is also more responsive to heat changes, so you have more control over what you're cooking.

Plus, our signature Black Steel is pre-seasoned and ready to use as soon as you get it. It does require some basic ongoing care to maintain the non-stick patina layer, but due to the pre-seasoning we have done, it is far more rust resistant that traditional cast iron.