I have a De Buyer 10 inch pan, recommended by Dorie Greenpan, and it’s our favorite pan to cook eggs every morning. It’s practically nonstick once it’s been seasoned properly. It’s also lighter than cast iron pan and heats up faster.
But I am going to buy an All Clad 12 inch pan to replace my large cast iron pan. I read that carbon steel is not recommended for tomato based or lemon sauce. The three most used items in my kitchen are, Le Creuset enamel dutch oven, the De Buyer carbon steel and a soon-to-be-replaced cast iron. Most important is they are induction cookware when we switch to induction cooktop.