Better with time
Natural non-stick patina
The MAKO Black Steel 14 Wok will develop a natural non-stick patina layer over time. It was designed to do this. The patina will continue to improve the performance and ability to impart that distinctive wok flavour.
Pre-seasoned
The MAKO Black Steel 14 Wok is crafted using pre-seasoned black carbon steel for ultimate performance.
It can often take years to develop a proper seasoning on a plain carbon steel surface. 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.
Intelligent design
Heavy-duty design with comfortable handle shape and double pouring spout.
The weight and thickness of the MAKO Wok has also been refined for optimal temperature control – the critical component of serious wok cooking.
Suitable for all cooktops
Because of the flat bottom, the MAKO Wok works on all stovetops, including induction.
What's in the box
Mako Black Steel 14 Wok
For superior performance and cooking
Stainless Steel Strainer
Made for frying, straining, lifting dumplings and more
Angled Spatula
Perfect to turn, toss & stir-fry
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
Frequently Asked Questions
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.
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.
Because of the flat bottom, it works on all stovetops, including induction.
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.
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.
Our unique black steel is created using natural oils and heat treatment to create the natural, chemical-free, pre-seasoned wok.
How to
Clean your wok
1
Let your wok cool down before cleaning with warm water, your brush and minimal detergent.
2
Once your wok is clean, rinse the wok and dry with a tea towel or paper towel.
3
Heat your wok on your cooktop on a medium heat until you see light smoke appear.
4
Add two teaspoons of vegetable oil to your hot wok.
5
Use paper towel to (carefully) wipe the oil over the interior surface before taking your wok off the heat.
6
Store your wok in a dry place, careful not to stack other pans on top of it.
