Crafted from MAKO’s high-performance Black Steel, this set includes our top-rated Wok, Steak Pan, and Mini Sear Pan, ideal for powerful searing, authentic stir-fries, and beautiful oven-to-table presentations.
Benefits at a Glance:
- High-Heat Excellence: Ideal for searing steaks and achieving smoky stir-fry flavours.
- Natural Non-Stick Surface: Chemical-free seasoning that improves with each use.
- Oven-to-Table Design: Stylish, rustic aesthetics perfect for serving straight from the oven.
- Lightweight & Responsive: Easier to handle than cast iron with superior heat control.
- All-Cooktop Compatibility: Suitable for gas, electric, and induction cooktops.
Description
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
Product Specifications
Mako Black Steel 14 Wok
- Carbon Steel / Beechwood
- 36x59x14.8cm / 14x23x5.8"
- 1.5mm thickness
- 1.6kg / 3.5lbs total weight
Trivet
- Silicone
- 20x20x0.8cm / 7.8x7.8x0.3"
Spatula
- Beechwood
- 34.5x7.5x1.7cm / 13.5x2.9x0.6"
Strainer
- Beechwood / Stainless Steel
- 39.5x14x7cm / 15.5x5.5x2.7"
Wok Brush
- Beechwood / Sisal
- 5.4x5.4x9cm / 2.1x2.1x3.5"
Wok - Made in Taiwan
Accessories - Made in China 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
Use & Care
MAKO Black Steel Collection
Building your patina One of the exceptional benefits of owning a MAKO Black Steel 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 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 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 tablespoon 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.
For best results, always cook with high smoke point oils such as vegetable, canola, or grapeseed oil. Avoid low smoke point oils like olive oil as they can cause issues and affect the seasoning. Learn more about cooking oil smoke points here.
NOTE: Pay attention when cooking on induction, black steel heats very quickly. We recommend starting at a lower temperature and adjusting the heat higher or lower as necessary throughout cooking, this ensures even heat distribution.
Download:MAKO Black Steel Steak Pan Use and Care Guide