MAKO Black Steel Steak & Mini Sear Pan Set

MAKO Black Steel Steak Pan
3mm pre-seasoned black carbon steel; stainless steel handle. No synthetic coating.
31cm diameter, 24.8cm base surface diameter, 9cm deep, 54cm full length.
2.16kg (4.7lbs)
Made in Taiwan.
Gas, electric, ceramic and induction compatible. Oven-safe to 300°C.

MAKO Black Steel Mini Sear Pan
3mm pre-seasoned black carbon steel; stainless steel handle. No synthetic coating.
21.9cm diameter, 16.5cm base, 7.8cm deep, 41.8cm full length.
1.2kg (2.6lbs)
Made in Taiwan.
Gas, electric, ceramic and induction compatible. Oven-safe to 300°C.

MAKO Press
Stainless steel and silicone.14.3 × 14 × 7.6cm
384g
Made in China.

MAKO Black Steel Collection

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.

For best results, always cook with high smoke point oils such as vegetable, canola, or grapeseed oil. Avoid low smoke point oils like olive oil as they can cause issues and affect the seasoning. Learn more about cooking oil smoke points here.

NOTE: Pay attention when cooking on induction, black steel heats very quickly. We recommend starting at a lower temperature and adjusting the heat higher or lower as necessary throughout cooking, this ensures even heat distribution.

Download:MAKO Black Steel Steak Pan Use and Care Guide

Download:MAKO Black Steel Mini Sear Pan Use and Care Guide

The MAKO Black Steel Steak Pan comes with a lifetime warranty.

The MAKO Black Steel Mini Sear Pan comes with a lifetime warranty.

Delivery is FREE for orders over $249 AUD and usually arrive within 3-7 business days (depending on your location). Please see our Shipping and Delivery and Returns and Replacement policies for more information.

Will it work on induction?
Yes - gas, electric, ceramic and induction cooktops.

Can I use it in the oven?
The pan is oven-safe up to 300°C. This rating applies to the pans, not the press. Use oven gloves for hot handles.

Does pre-seasoned mean it needs no care?
The initial seasoning is already done. You still need suitable heat and oil, plus cleaning, drying and oiling after use. Re-season as needed to maintain the surface.

Why does the surface change colour?
Patina changes with cooking and care and can look patchy while it develops. This is normal. The seasoned surface helps food release, but heat, oil and technique still matter.

Can I cook acidic sauces in black steel?
Yes, the MAKO Steak Pan & Mini Sear make great pan sauces! But prolonged simmering (more than 30 minutes) of acidic ingredients such as wine, lemon and vinegar can affect the patina. Follow the care guide and re-season as needed. Stainless steel is a useful choice for longer acidic simmering.

Can I put it in the dishwasher?
No. Dishwasher detergents and prolonged exposure to water can damage the patina—the seasoned layer that helps food release and protects your pan against rust. Simply handwash, dry thoroughly and apply a light coating of oil before storing.

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.

Perfect didn't exist. So we made it.

Founded by Marion Grasby, MAKO is performance cookware crafted and tested to be best-in-class. We make the tools professional chefs use, designed for everyday home cooks.

✓ High Performance

Exceptional materials. Quality finishes. Kitchen tools that will never let you down. Made for high-rotation use while producing the highest quality results.

✓ Intelligent Design

Durable construction. Comfortable in your hand. Innovative materials for best performance. Pieces you'll want in use and on display.

✓ Purpose Made

When nothing works to your standards, you make it yourself. Measured and tested. Beautiful to look at. Incredible to use.

✓ Backed by Warranty

Every MAKO product is covered.