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.
