Heat

• Black steel heats quickly and can handle high temperatures. The layer of oxidation on a black steel pan aids in transferring heat from the pan to the food. However, steel pans have difficultly heating evenly.
  
  

Seasoning

• Just like a cast iron pan, black steel can be seasoned to protect its surface. The seasoning gives the pan a non-stick coating that is safe at high heat and can stand up to the use of metal utensils.
  
  

Iron Absorption

• If you have trouble getting enough iron in your diet, cooking with a black steel may prove helpful, as the pans leech iron into the food prepared in them.
  
  

Steel is a Reactive Metal

• One disadvantage of black steel cookware is that it is reactive, meaning that acidic foods, such as tomatoes, should not be cooked in it. The acid from the food will react with the steel and alter the flavor of the dish.
  
  

Easy Cleaning

• Wash a black steel pan using hot water right after you use it. Dry the pan immediately to prevent it from rusting.