Frequently asked questions

We aim to dispatch all orders within 24-72 hours however, during busy periods and over weekends there may be a small delay in dispatching your order.

For more information, please see our Shipping and Delivery page.

We do not accept the return of products, based on change of mind or incorrect choices on the original order. Refunds are only eligible for damaged products, including cookbooks, caused by third party carriers.

You can find more information on our returns policy at our Returns & Exchanges page.

Sometimes we have items available on a pre-order offer. That means you can secure your item at a sale price before it’s in stock. Delivery dates for your pre-order items are available on the website on the relevant product page.

The MAKO Black Steel 14 Wok comes with a 12-month manufacturer warranty. You can find the details of the warranty here. 

The cookbooks are not covered under warranty.

Carbon steel is lightweight and heats up quickly. Because it is lightweight you get ultimate heat control in getting the pan hot and cool for optimal cooking performance. Carbon steel is the undisputed superior material for a wok.

Black steel is created using carbon steel that goes through a unique pre-seasoning process where natural oils are applied, and the steel is heated to form a natural iron oxide layer. This creates a naturally non-stick layer and the beautiful matte black finish.

• Naturally non-stick from the moment you open it
• Chemical-free surface
• High heat tolerance
• Easy to clean
• Highly rust resistant
• Lightweight

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.

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

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 don’t use traditional chemical non-stick coatings, the wok is free from all PFOAS or PTFEs.

Yes. To continue to build the natural patina after every use, you should clean your wok as instructed, dry it completely and lightly re-oil the surface.

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 is gradually produced over time on your MAKO wok, which creates an easy-release surface on the pan. This process occurs during seasoning and/or when oils and fats are released during cooking and generates a protective layer on the base of the pan.

One of the best parts of owning a MAKO wok is this 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.

Yes, the MAKO Black Steel 14 Wok comes with a 12-month manufacturer warranty. You can find the details of the warranty here. 

MARION: Recipes and stories from a hungry cook
This book is for anyone who shares Marion's deep love of food, from Asian classics and European dishes to Modern Australian fare and everything in between (and wants to know where it all began). 
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Always Delicious by Marion Grasby
This book is for cooks who want to try out some of Marion's most popular (and mostly Asian and fusion) recipes, while learning her fundamental techniques and foolproof tips. 
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Just as Delicious by Marion Grasby
This book is for those wanting more of a deep dive into cooking techniques and who enjoy a wide variety of dish types, such as desserts, breads and braises among Marion's classic noodles, stir-fries and more. 
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Mama Noi: Secrets from an Asian Mama’s kitchen
This book is for someone who digs the Asian takeaway and restaurant classics, raves about all things retro... and loves Mama Noi's no-nonsense style of home cooking.
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Andy Cooks: The Cookbook
This book is for fans of Andy Cooks and his food, and all those keen to know how to make restaurant-quality food in a home kitchen
Shop now

Unfortunately the cookbooks are not covered under warranty.

Please see our Returns and Exchanges policy for more information.

Your MAKO Black Steel Wok is 14” inches in diameter. This size ensures it’s suitable for all types of wok cooking – suitable for smaller meals and large enough for a family meal. It is also important to have enough room in your wok to ensure ingredients are not overcrowded.

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

It has been designed in Melbourne, Australia and manufactured in Taiwan. Our Wok Kit accessories are made in China.

Yes, our wok is food safe and tested to FDA standards.

Every purchase of a MAKO Wok Kit comes with an exclusive masterclass, which is accessible via the QR code included in the MAKO Wok packaging. This unique video series covers everything you need to know about wok cooking from getting started and seasoning to care, recipe ideas and handy tips and tricks.

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

We recommend using wood and stainless-steel utensils that can handle a high heat. Please do not use plastic utensils as the high heat cooking may cause them to melt.

Yes, our black steel finish is safe for use with metal utensils

Of course. The MAKO trivet is made from European-grade silicone, which is suitable for all hot pots and pans. Use the trivet to take the MAKO wok to the table to serve.

62.5x40x16.5cm or 24.6x15.7x6.5". Made from cardboard, all our packaging is plastic-free.

Our Wok has been designed at an optimal weight and balance for performance and control. It is 1.6kg / 3.5lbs

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

After use, 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.

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.

Wooden utensils should be hand-washed and dried immediately. Do not place them in the dishwasher.

37x59x14.8cm | 14.5x23x5.8"Carbon Steel / Beechwood

20x20x0.8cm | 7.8x7.8x0.3"Silicone

34.5x7.5x1.7cm | 13.5x2.9x0.6"Beechwood

39.5x14x7cm | 15.5x5.5x2.7"Beechwood / Stainless Steel

5.4x5.4x9cm | 2.1x2.1x3.5"Beechwood / Sisal

1.6 kg

1.5mm

14cm

Around 3 litres of water

Yes, it can go directly on the BBQ. This may cause some dark markings or heat spots on the underside due to the high and direct heat, but won't affect performance.

Your pan can develop darkened patches or spots. This can be caused by ‘hot spots’ on your heat source. These won’t affect performance and will reduce over time.

To remove any burnt bits of food on your pan, we recommend heating up water to a high heat and using a wooden spatula to scrape the pan down. Once the pan is clean, we recommend you heat it again to properly dry the pan, and wipe it down with oil to help reseal the patina.

Your MAKO Black Steel pan is designed for performance. As the patina surface continues to develop it doesn’t always look pretty. Actually, it can look quite patchy! Don’t be alarmed – that’s completely normal for the conditioning of black carbon steel. After 10+ uses you’ll find the surface becomes more glossy and even.

Even after a wash before the first use, the natural oils on the black steel can sometimes give a certain smell when you use it. This is normal, not dangerous, and will dissipate after a couple of cooks.

When you’re cooking at a high heat, you can expect more smoke. Sometimes this is just because there’s oil in the pan, but this can also happen when there is vacant surface area in the pan. Not many other pans will conduct such high heat so while you may not be used to seeing this amount of smoke, rest assured it’s normal.

Carbon steel is lightweight and heats up quickly. Because it is lightweight you get ultimate heat control in getting the pan hot and cool for optimal cooking performance. Carbon steel is the undisputed superior material for a wok.

Black steel is created using carbon steel that goes through a unique pre-seasoning process where natural oils are applied, and the steel is heated to form a natural iron oxide layer. This creates a naturally non-stick layer and the beautiful matte black finish.

• Naturally non-stick from the moment you open it
• Chemical-free surface
• High heat tolerance
• Easy to clean
• Highly rust resistant
• Lightweight

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, we’ve accelerated the seasoning process. Meaning your iems will perform as it should – immediately – straight out of the box.

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

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 don’t use traditional chemical non-stick coatings, the range is free from all PFOAS or PTFEs.

Yes. To continue to build the natural patina after every use, you should clean your wok or pans as instructed, dry it completely and lightly re-oil the surface.

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 is gradually produced over time on your MAKO wok or pan, which creates an easy-release surface on the pan. This process occurs during seasoning and/or when oils and fats are released during cooking and generates a protective layer on the base of the pan.

One of the best parts of owning a MAKO black steel is this 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.