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Notes -
I have a carbon steel wok, and it seems like the ideal material for that (light enough for wok tossing, quick temperature changes when I need them), but I can't see why I'd want it for a skillet. My wok doesn't season as nicely as my cast iron skillet, I don't move my skillet around while cooking so I don't care about light weight, and I do care about heavy weight - retaining as much heat as possible when we (sometimes over-...) load it with steaks is like 90% of the point of that skillet! For anything that doesn't need a long sear, what's the advantage of a carbon steel skillet over (thick, quality) stainless?
If you're interested, Chris Young has a video about different pan materials.
Cast iron retains heat but doesn't move it very quickly, so the pan directly under your steak gets cold, and the heat in other parts of the pan is slow to move in. Thick, quality, (sandwiched around aluminum) stainless is his ultimate recommendation.
Not that that stops me from cooking in cast iron, but I found it interesting.
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If you don't care about light weight, there is none. Personally I hated using my cast iron skillet because it was so damn heavy. But you said that doesn't bother you (and like you said it can be an asset because of the thermal mass), so carbon steel doesn't have anything to offer in that case IMO.
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