The Mineral pans are heavier and better made than any other carbon steel pan I've seen. They will not dent as easily as any steel pan I've used and I suspect they won't warp as easily either. I have three (or is it four?) Minerals in my home kitchen and -- so far at least -- there has been no warping, which is something of a miracle. Over the years, I've used top of the line and mid line carbon-steel pans from several makers including deBuyer, Matfer and Vollrath.
Vollrath was my favorite, but I prefer the Minerals for their solidity and the comfort of the handle. Because the Mineral pans are heavier, they heat more slowly, but more evenly than other, lighter pans -- so, in that sense, a push. The only negative is the weight, which is not unmanageable.
"Black steel" is carbon steel, but it's also a particular finish and I'm not sure that's what you really want or if it's what you really mean. Whatever advantages blackness confers, it disappears after the pan is seasoned.
Once seasoned, all carbon pans look pretty much alike, and if properly seasoned they all develop the same sort of slippery surface. That doesn't mean one pan isn't different from another.
Carbone+ and Mineral are not the same pans. They use the same gauge of steel and the same handle shape. Otherwise, Mineral are made with a higher quality steel and are shipped without any coating. However, those things won't make any difference in practice. Carbone+ have a Lyonnaise rounded side, Minerals have a normal, flat flare.
Is Mineral's better construction worth the extra money for a commercial establishment compared to Carbone+ or, for that matter,
Vollrath or Matfer. Probably not.
Edited by boar_d_laze - 11/21/12 at 7:01am