MAKO Black Steel 31cm Frying Pan

Description

No coatings, no limits. Coated pans chip, flake, and eventually fade, and are never recommended for high-heat cooking. MAKO Black Steel has no coating — built tough with pure Black Steel, it takes the heat and never quits. Sear, sauté, and fry with confidence, knowing your pan can handle it all. No restrictions, no compromise. Just pure performance, time after time. WHAT EVEN IS BLACK CARBON STEEL? Carbon steel is made from iron and carbon, offering the same durability and high heat capabilities as cast iron but at half the weight. MAKO takes it a step further than most carbon steel cookware companies by using a proprietary heating process and natural olive oils to create a unique pre-seasoned finish that’s ready to use right out of the box. This is MAKO Black Carbon Steel. WHY DO YOU NEED BLACK CARBON STEEL FRYING PANS? This commercial-grade cookware is loved by professionals for its high heat performance (as opposed to traditional non-stick cookware, which should not be used above a medium heat). Black steel has second-to-none heat distribution and responsiveness. It’s this precision that makes it brilliant for searing steaks, crisping chicken and fish skin, and stir-frying as well as lower temperature sautéing and caramelising. These frying pans are made from the same high-performance black steel as the bestselling MAKO wok, with the same phenomenal searing capabilities of the MAKO Steak Pan series, but in a lighter weight, classic frying pan design. HOW DO YOU USE BLACK STEEL? 1. Start with a heated pan. Heat your pan over a medium-high heat until whispers of smoke appear. 2. Then add oil. Swirl a generous amount of oil so it coats the bottom and a little of the sides. 3. Get cooking. Embrace the heat and smoke. A hot pan means your ingredients sear, not stew. OK, SO WHO ARE THESE PANS FOR? Hardcore home cooks who want pro-level cookware at home cookware that’ll last a lifetime.