Ok I have had the carbon steel pan for about 6 months now. Here’s my take on it:
I’m still super happy to move away from the Teflon non stick. Carbon steel from that perspective keeps my family safe.
My pan is finally seasoned. It took a while as it was my first time doing it, but finally I can cook eggs without being concerned they’ll stick. I’m sure other can season a pan faster but I finally have mine well seasoned.
It can totally “burn a steak”. This is my test for most BBQs. Can you sear the outside while keeping the inside pink. Can you push out concentrated heat? Carbon steal pans can get Extremely hot and keep their heat. This is a big difference compared to my old non stick pans. They could maybe sear one side then loose they’re heat. Carbon steel doesn’t. You can sear both sides without an issue. This is actually the part that makes me the happiest.
Clean up is a breeze. I thought I’d really dislike the hand cleaning. I actually don’t mind it at all. I use a clean cloth or paper towel while it out and we are good to go.
My over all opinion is they are worth it. Find someone that knows how to season and you will really like this pan.