MAKO - Black Steel Steak Pan

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

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, using a low temperature setting as the pan will heat up quickly. Also avoid sliding your pan on a glass surface.

Download: MAKO Steak Pan Use and Care Guide