Cook with Luke & MAKO Black Steel Frying Pan Duo Set

Looking for some simply tasty food? You’ve come to the right place. Cook With Luke by Luke Hines reads like your favourite brunch or takeaway menu, but better, cooked from scratch and with less of the bad stuff.

MAKO Black Steel Frying Pan Duo Set

No coatings, no limits. This is serious cookware for serious cooks.

MAKO Black Steel has no coating — it’s built tough with pure pre-seasoned Black Steel. It takes the heat and will last a lifetime. Coated pans are great for convenience but they will eventually fade and need to be replaced. They’re also never recommended for high-heat cooking.

Think of Black Steel as the modern, lighter weight and better performing version of cast iron. It offers the same high heat searing capabilities but it’s also more responsive so it cools down when you want it to.

NOTE - Black Steel requires more aftercare than traditional “non-stick” pans with a coating. Just like you would with a cast iron pan…use ample oil, hand wash only, and re-season after each use, and you’ll have a pan that’s designed to last you a lifetime.

Ok, so who are these pans for?
Hardcore home cooks who want pro-level cookware at home – cookware that’ll last a lifetime. Sear, sauté, and fry with confidence, knowing your pan can handle it all. No restrictions, no compromise. Just pure performance, time after time. 

Read more about the set here

Luke Hines: Cook with Luke

• Hardcover
• Full colour
• 240 pages
• 80+ recipes
• Published 2024
  
  

MAKO Black Steel 20cm & 31cm Frying Pan Set

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.