Most pans are black (arbitrary example: https://www.hood.de/i/pfanne-20-cm-81718656.htm ). What advantage does a black pan have as opposed to other pans? Why are there fewer gray pans, aluminium pans or white pans? Why?
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1I imagine it has to do with what the pans are made of. Iron/steel: grey-black, stainless steel: shiny silvery, aluminum: less shiny silvery, copper: reddish. – Steve Chambers Apr 25 '20 at 15:05
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Same as why car tires are black because it gets dirty easily but you don't want to keep cleaning them. – user3528438 Apr 25 '20 at 18:12
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Teflon* is black therefore all Teflon pans are black.
Other things are other colours, aluminium, copper, steel, so the outside may vary, but if it's Teflon-coated… it's gonna be black inside.
*Other non-stick coatings are available;)
Ceramic can be white, there's a stone/copper one which is brown/orange or grey speckled, anodised aluminium is dark grey.
Tetsujin
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"Teflon" [(Polyetrafluoroethylene)](https://en.wikipedia.org/wiki/Polytetrafluoroethylene#Properties) is white, not black. – brhans Apr 26 '20 at 15:05
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@brhans - Teflon pans don't use 'raw' PTFE, it's some kind of laminate structure… which is black - https://chemistry.stackexchange.com/questions/80407/colour-of-polytetrafluorethylene – Tetsujin Apr 26 '20 at 15:19