Finally moved to my own place, with my own kitchen and I'm looking to expand my cookware now

Previously using only a non stick pan for most of my cooking, now I'm planning to get a cast iron, and currently deciding another pan between stainless steel or carbon steel

Which of the 2 should I get if I were to choose only one?

Will be used on gas stove fyi
so far what I've studied

Stainless steel cons
- guaranteed to stick without enough oil and a pain to clean
Carbon steel cons
- need to season before using (same as cast iron)
- cannot cook acidic foods like tomato, lemon or vinegar

Have been using Sasite 316;Stainless Steel honeycomb wok since MCO. Not sticky if you know how to use + superb for steaming food with fitting tray, especially fish ( dry with minimal water dripping). German tech but China copy but after few times fire treatment (i.e. cooking) from your gas stove, very safe to use! Above 36cm won't have long handle as too heavy. Use until death as the wok will last forever. Heavy though!

No longer using stainless steel, the burnt oil stain removal is a pain. Am using both carbon steel and non-stick wok.