using carbon steel pan with metal utensil for 2.5 yrs now. so far so good but have to clean with running water, season and dry well before storing.
i prefer carbon steel to cast iron as it's lighter

the only problem was in the beginning when i forgotten and use it with acidic stuff i think tomyam paste or something like that. wash with water but forgot to season then it started to rust. the acid probably eats away the seasoning layer.
also the rim is deeper compared to stainless steel pan so sliding out omellete is a minor inconvenience for me.

i combo it with stainless steel pan. no non stick for me

This post has been edited by hal5586: Apr 22 2023, 10:59 AM