MAKO BLACK STEEL
SEARINGLY GOOD
You have that beautiful MAKO Black Steel Pan in your hands. Here's everything you need know to care for your pan, for a lifetime of great cooking.
No coatings, no limits. This is serious cookware for serious cooks.
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.
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.
TLC for a lifetime of use
How to clean black carbon steel
1
Let your pan cool down before cleaning with warm water, your brush and minimal detergent.
2
Once your pan is clean, rinse it and dry with a tea towel or paper towel.
3
Heat your pan on your cooktop on a medium heat until you see light smoke appear.
4
Add two teaspoons of vegetable oil to your hot pan.
5
Use paper towel to (carefully) wipe the oil over the interior surface before taking your pan off the heat.
6
Store your pan in a dry place, careful not to stack other pans on top of it.
Frequently asked questions
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 Black Steel, the seasoning process has been accelerated. Meaning your items will perform as it should – immediately – straight out of the box.
The MAKO Black Steel range is partially nitrided, but undergoes its own special propriety process using heat, nitrogen and natural oil to create the unique finish that is Black Steel.
No, this is not a chemical or traditional non-stick coating. The MAKO natural non-stick is created from our black steel process (as above).
Yes, because MAKO doesn't use traditional chemical non-stick coatings, the black steel cookware is free from all PFOAS or PTFEs.
Yes. To continue to build the natural patina, you should clean your wok as instructed, dry it completely and lightly re-oil the surface after each use.
You should always use oils that can handle high heat, such as vegetable or canola oil. Never use oils like olive oil, which has a lower smoking point.
A patina is a layer that gradually builds on your cookware over time, creating an easy-release surface. This process occurs during seasoning and also when oils and fats are released during cooking. The patina adds flavour, increases the natural non-stick ability and enhances the cooking experience. To maintain your patina, it is important to carefully follow the cleaning and aftercare instructions.
