R.I.P. Scout26
Hell with it, for $30 I bought it.
I own only one CS cooking vessel. I bought a large rolled carbon steel wok at a Chinese market when I was a college student over 49 years ago. It’s been great and I’ve used it on the gas range, an outside propane burner (fish fryer type), and over many wood campfires.
I used one for a few years, until I accidentally figured out how to make my cast iron pan work. The only advantage I see to steel is they are MUCH lighter, and tend to start with a much smoother surface, where new Lodge pans need to be hit with a flap wheel and boiled in bacon grease for a week before they start to be pleasant to work with.
I found out that with cast iron, cooking at a lower temp and more fat (i.e. butter) makes them less sticky. I can slide an egg around in my newer 13.5" Lodge now when cooking. I have been thinking about a carbon steel pan for my grill for making veggies up when grilling meat. Just because it's lighter and I constantly be flipping my veggies.