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  2. Blue and black carbon steel are variants of carbon steel seen often in cookware. "Blue" and "black" refer to carbon steel that has been heat treated to harden the surface, which helps to prevent rust and corrosion (sort of like anodized aluminum). The treatment darkens the steel so instead of being silver, it looks blue or black even when new.
    therationalkitchen.com/carbon-steel-vs-stainless-st…
    You will find carbon steel pans in “blue”, “black” and “carbon steel”. Essentially the difference is a final treatment to the blue and black which comes from an additional heat treatment in manufacture and which protects the surface before seasoning.
    millyskitchen.co.nz/blogs/how-to-101-guides/the-in…
     
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