tbh cast iron is almost the same with carbon steel

just cast iron usually is thicker heavier and retains heat much longer compared to carbon steel
but then there's much more expensive carbon steel that have the same thickness as cast iron

carbon steel surface is smooth so you can get non stick properties quick with just 1 or 2 seasoning
but there's expensive version of cast iron that has been polished

so if you have one of those already, just get stainless steel