MAKO

MAKO Black Steel 20cm & 31cm Frying Pan Set

Name: MAKO Black Steel 20cm & 31cm Frying Pan Set
Brand: MAKO
SKU: c31e19a6-940e-4ab0-840c-3d494702e186
Price: 278.4 AUD
Availability: InStock
Rating: 5.0 (7 reviews)

$278.40

$348.00

Tax included.

Cook Now, Pay Later with

lifetime warranty

pre-seasoned

all cooktops

No coatings, no limits. Coated pans chip, flake, and eventually fade, and are never recommended for high-heat cooking. MAKO Black Steel has no coating — built tough with pure Black Steel, it takes the heat and never quits.

Sear, sauté, and fry with confidence, knowing your pan can handle it all.

No restrictions, no compromise. Just pure performance, time after time.

WHAT EVEN IS BLACK CARBON STEEL?

Carbon steel is made from iron and carbon, offering the same durability and high heat capabilities as cast iron but at half the weight.

MAKO takes it a step further than most carbon steel cookware companies by using a proprietary heating process and natural olive oils to create a unique pre-seasoned finish that’s ready to use right out of the box. This is MAKO Black Carbon Steel.

WHY DO YOU NEED BLACK CARBON STEEL FRYING PANS?

This commercial-grade cookware is loved by professionals for its high heat performance (as opposed to traditional non-stick cookware, which should not be used above a medium heat). Black steel has second-to-none heat distribution and responsiveness. It’s this precision that makes it brilliant for searing steaks, crisping chicken and fish skin, and stir-frying as well as lower temperature sautéing and caramelising.

These frying pans are made from the same high-performance black steel as the bestselling MAKO wok, with the same phenomenal searing capabilities of the MAKO Steak Pan series, but in a lighter weight, classic frying pan design.

HOW DO YOU USE BLACK STEEL?

1. Start with a heated pan.
Heat your pan over a medium-high heat until whispers of smoke appear.
2. Then add oil.
Swirl a generous amount of oil so it coats the bottom and a little of the sides.
3. Get cooking.
Embrace the heat and smoke. A hot pan means your ingredients sear, not stew.

OK, SO WHO ARE THESE PANS FOR?

Hardcore home cooks who want pro-level cookware at home – cookware that’ll last a lifetime.

Designed in our Melbourne studio.

These high-performance frying pans are crafted to excel in everyday use, with powerful high-heat capabilities, for a lifetime of cooking.

Black carbon steel for optimal temperature control
Pre-seasoned for immediate use
A natural, non-toxic surface that develops more non-stick properties over time (patina)
Compatible with electric, gas and induction cooktops
Oven safe up to 300°C / 572°F
Lifetime warranty

The MAKO Black Steel Frying Pans are meticulously crafted from pre-seasoned black carbon steel. Highly responsive to temperature changes, the black steel frying pans have second-to-none heat distribution. It’s this precision that makes it brilliant for searing steaks, crisping chicken and fish skin, and stir-frying as well as lower temperature sautéing, caramelising and general sizzling.

Made with pre-seasoned black carbon steel, each pan gets better and better the more you use it. After each use the surface will continue to deepen in colour and increase in shine as the patina develops further. The pan is versatile too, moving from the cooktop to a hot oven or under a grill with ease; you can even place them on a super-hot barbecue or the campfire.

View the complete Use and Care Guide.

MATERIALS

Carbon steel / Stainless steel

MEASUREMENTS

53x31x12.5cm / 20.8x12.2x4.9" (overall)
31cm / 12.2" (pan diametre)
13cm / 5.1" (inner base surface diameter)
4.4cm / 1.7" (pan depth)
19.5cm / 7.7" (handle length)

WEIGHT

1.48kg / 3.26lbs

Made in Taiwan

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.

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.