I would add that is far better and easier to season, almost as easy to maintain, and much less cantankerous. I use stainless for sauces and such but carbon stee

I would add that is far better and easier to season, almost as easy to maintain, and much less cantankerous. I use stainless for sauces and such but carbon steel or trust old cast iron is a much better choice for the majority of kitchens. Stainless steel is great for commercial though since it's nearly maintenance free