MAKO

MAKO Black Steel Steak Pan Set

Name: MAKO Black Steel Steak Pan Set
Brand: MAKO
SKU: f46435b5-c368-4b1b-abf2-7f5a34876603
Price: 278.0 AUD
Availability: InStock

$278.00

$348.00

Tax included.

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Each set contains:

MAKO Black Steel Steak Pan x 1
MAKO Black Steel Mini Sear Pan x 1

What even IS a steak pan?

You might first think of a steak pan as a griddle pan. You know, the ones with the stripy grill marks? But the best steak pans actually have a solid base, made with a material that can get to a searingly high heat. High heat plus lots of contact with the base (not just the griddle parts) = the best crust on a steak.

Why do you need a steak pan?

If you like to cook steak at home, you can get restaurant quality when you use the right tools. There’s a big difference between grey and sad looking steak and that amazing, golden steak. When you’ve invested in amazing steak, it makes sense to cook it perfectly.

Is it only for steak?

No, the wonderful thing about this steak pan is that while it’s specifically designed for steak, it also works amazingly for crispy-skin salmon, skin-on chicken thighs, scallops, mushrooms and more. It brings amazing flavour to whatever you cook.

How do you use it?

1. Start with a hot pan.

Heat your pan over a 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 is this pan for?

You LOVE steak. You want cookware that’s for a lifetime. You love learning how to cook better. And want tools that make you cook better.

Designed in our Melbourne studio.

High-heat performance. Superior results. For the perfect sear, every time.

Black carbon steel for optimal temperature control
Pre-seasoned for immediate use
Non-stick properties that continue to develop over time
Compatible with electric, gas and induction cooktops
Oven safe up to 300°C / 572°F
Lifetime warranty

The MAKO Black Steel Steak Pans are made using durable, pre-seasoned black carbon steel to deliver a powerful, high-temperature sear. Lighter than cast iron and easier to manoeuvre, they give unparalleled heat control for the perfect umami crust every time you use them.

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.

The MAKO Black Steel Mini Sear Pan is meticulously crafted from pre-seasoned black carbon steel to deliver a powerful sear and unparalleled performance. Made miniature with purpose – this is perfect for smaller steaks, skin-on salmon fillets, and vegetables like mushrooms – dishes that don’t require a lot surface area but benefit from an incredibly high-heat sear.

With carefully optimised weight and thickness, the MAKO Mini Sear Pan has been designed to heat and cool quickly for ultimate control when searing, frying and sautéing. – the key element in achieving exceptional cooking results.

MAKO Black Steel Steak Pan

Carbon steel / Stainless steel
31x54x9cm / 12x21x3.5"
2.16kg / 4.7lbs
Made in Taiwan

MAKO Black Steel Mini Sear Pan

Carbon steel / Stainless steel
41.8cm / 16.4" (full length)
21.9cm / 8.6" (pan diameter)
16.5cm / 6.5" (base surface diameter)
7.8cm / 3" (depth)
1.2kg / 2.6lbs
Made in Taiwan

Download: MAKO Steak Pan Use and Care Guide

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.