MAKO Black Steel Collection
Building your patina
One of the exceptional benefits of owning a MAKO Black Steel 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 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 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 tablespoon 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 Use and Care Guide
Download: MAKO Steak Pan Use and Care Guide
MAKO Genius Copper™ & Plasma Non-Stick Collection
Dishwasher Safe: Our cookware is dishwasher safe for easy cleaning.Oven Safe: Our pots are oven and grill (broiler) safe up to 260°C (500°F).Glass lids are oven-safe up to 200°C (390°F).
Download: MAKO Genius Copper Cookware Use and Care Guide
Download: MAKO Plasma Non-Stick Cookware Use and Care Guide
MAKO Chopping Boards
Cleaning & Aftercare
Clean your board with warm, soapy water and dry with a soft towel. Avoid soaking it in water, and steer clear of the dishwasher. To keep your board in great condition, season occasionally with natural vegetable oil.
Caution
Do not place hot pots and pans on your cutting board or non-slip mat.
Do not use non-slip mats on lacquered surfaces.
Download: MAKO Chopping Board Use and Care Guide
MAKO Japanese Steel Knives
Cleaning
Clean your blade with a soft dishcloth, warm water and dish soap after each use. Avoid dishwashers, as high heat and harsh cleaners can damage handles and dull the blade.
Usage
Designed for slicing, chopping and dicing. Avoid using on bones or to cut through frozen foods as the fine edge may chip. Also, avoid twisting or forcing the blade to prevent damage.
Download: MAKO Japanese Steel Knives Use and Care Guide
MAKO Precision Knife Sharpener
Please don't place your sharpener in water or wash. Should it need a clean, a little dust off with a damp cloth is all that’s required.
Download: MAKO Precision Knife Sharpener Use and Care Guide
