Black Carbon Steel

black carbon steel

Cookware for a lifetime

A go-to for pro-level cooking, black carbon steel offers both durability and lightness, making it the perfect choice for those who want straightforward, high-performance cooking.

With a little extra TLC along the way, black carbon steel cookware will be a lifelong kitchen companion – a must-have material for cooking excellence.

What is carbon steel?

Carbon steel is a lightweight material that has exceptional temperature control. It heats up quickly, and then when taken off the heat, cools quickly. Pro-level cooking requires this kind of control, making carbon steel the undisputed choice for high-heat performance in the kitchen.

6 features of black carbon steel

Excellent non-stick qualities
Chemical-free surface
High-heat tolerance
Easy to clean
Highly rust resistant
Lightweight compared to cast iron alternatives

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.

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.