Cook every steak like a professional.
The MAKO Black Steel Steak Pan is made from pre-seasoned black carbon steel. It delivers a powerful sear and unparalleled temperature control. It performs like cast iron and is just as durable, but is lighter and easier to manoeuvre. Not only that, but it heats rapidly and maintains that heat, yet responds quickly when you need to turn down the heat so your steak doesn’t overcook through the centre.
If you want to cook the perfect steak, then you need the perfect steak pan.
HIGH PERFORMANCE
Achieve the perfect steak crust with a searingly hot surface and rapid thermal responsiveness.
PRE-SEASONED
The pre-seasoning of the black carbon steel means your pan will perform as it should – immediately.
VERSATILE DESIGN
Not just for steak, the black carbon steel provides that seared umami crust on proteins like lamb, chicken and fish too.
BETTER WITH TIME
The MAKO Steak Pan was designed to further develop the natural non-stick patina layer over time. This will continue to improve the performance and result in an unbeatable sear.
MADE FOR ALL
Suitable for all cooktops (including induction), and oven-safe too.
WARRANTY
The MAKO Black Steel Steak Pan comes with a 12-month manufacturer warranty.
Carbon steel / Stainless steel
31x54x9cm / 12x21x3.5"
2.16kg / 4.7lbs
Made in Taiwan
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.
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 wok. 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.
AU
