The outer part of the bottom of cooking utensils is often left black because black surfaces are excellent absorbers of heat. This allows the utensil to absorb more heat from the stove efficiently, leading to quicker and more even cooking.
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The outer part of the bottom of cooking utensils is often left black because black surfaces are excellent absorbers of heat. This allows the utensil to absorb more heat from the stove efficiently, leading to quicker and more even cooking.