MAKO Black Steel 14 Wok Kit

Your MAKO Black Steel Wok Kit Includes

MAKO BLACK STEEL 14 WOK

For superior performance and cooking.

ANGLED SPATULA

Perfect to turn, toss and stir-fry.

STAINLESS STEEL STRAINER

Made for frying, straining, lifting dumplings and more.

SILICONE TRIVET

Specially designed so you can place a hot wok on the table to serve.

NATURAL CLEANING BRUSH

The best way to clean your MAKO Wok.

WOK MASTERCLASS

Your masterclass awaits. Get the most out of your wok with recipe ideas, tips and tricks, as well as advice on cleaning and care via our video series with Marion Grasby.

Mako Black Steel 14 Wok

Carbon Steel / Beechwood

37x59x14.8cm / 14.5x23x5.8"

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

BEFORE USE

Before the first use, wash the wok with only hot water and your brush. Our MAKO Wok is pre-seasoned, so you can use it immediately. Dry your wok with a clean kitchen towel or place it over a medium heat until no moisture remains.

CLEANING

Always let your wok cool down before using cold water, otherwise warping may occur. Once your wok is cool, clean it with warm water and your brush or a scratch-free sponge. Use as little detergent as possible because it often contains acid that may damage your patina layer or cause rust. Never put your wok in the dishwasher.

If your wok 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 your brush or spatula. This doesn’t affect the patina layer, but it should lift away any stubborn food remains.

Wooden utensils should be handwashed and dried immediately. Do not place in the dishwasher.

AFTERCARE

After cleaning, place your wok over medium heat until no moisture remains. Then add 2 teaspoons of vegetable oil and use some paper towel to wipe the oil over the interior surface of the wok while it’s hot (be careful!). This helps protect your wok and build a beautiful patina. Now store the wok in a dry space.

Please don’t stack extra pans on top of your wok, as this may cause damage to its surface. If you do, try placing some paper towel in your wok to help protect it.

What is a patina?

One of the best parts of owning a MAKO Wok 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 wok, this patina will build further.

To maintain your patina, it is important to carefully follow our cleaning and aftercare instructions.

What does patina look like?

As your patina builds, you will see your wok transform. Instead of the matte black finish you saw fresh out of the box, your wok will develop shiny, silvery and burnished qualities. This is the desirable look and finish.

What stovetops does it work on?

Because of the flat bottom, it works on all stovetops, including induction.

Can I put it in the dishwasher?

No! Please don’t put your MAKO in the dishwasher as this will damage both the wood handles and the patina layer. The Mako is very easy to clean with our handy wok brush.

Why is the wok 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 Black Steel 14, we’ve accelerated the seasoning process. Meaning your wok will perform as it should – immediately – straight out of the box.

How do we pre-season the wok?

Our unique black steel is created using natural oils and heat treatment to create the natural, chemical-free, pre-seasoned wok.