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.
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.
