The black color of cast-iron cookware does not have a direct effect on cooking performance. The color primarily comes from the seasoning layer that forms on the cast iron over time, which is a result of oil or fat being polymerized onto the surface.
However, there are a couple of indirect ways in which the black color of cast iron can impact cooking:
Heat absorption: Black surfaces tend to absorb and retain heat more effectively than lighter-colored surfaces. The black color of a well-seasoned cast-iron skillet can help it absorb heat more efficiently from the stovetop or oven, resulting in even and consistent cooking.
Browning: Cast iron's ability to retain and distribute heat evenly can contribute to desirable browning of food. The dark color of the pan can aid in creating a golden-brown crust on foods like steaks or baked goods, enhancing their flavor and appearance.
It's worth noting that the cooking performance of cast iron primarily relies on its material properties, such as its heat retention and distribution capabilities, rather than the color of the pan itself. Seasoning and proper maintenance play a more significant role in the non-stick properties and overall cooking performance of cast iron cookware.