Answer
Jun 04, 2025 - 04:09 PM
There is no material difference between cookware marketed as “black carbon steel” and that labeled “carbon steel.” Both are made from high-carbon (non-stainless) steel. Matfer Bourgeat labels their line of Carbon Steel pans as “Black Carbon Steel” because the original French term is “poêle en tôle noire,” meaning “black steel pan.” The distinction is purely linguistic, reflecting the translation from French to emphasize the traditional craftsmanship and heritage associated with this type of cookware. These pans will blacken through use, so although they appear silver when new once a patina fully develops this pan will turn to a chocolate brown and then black.
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