Side benefit, you get an ergonomic pan. I was gifted a couple a couple of carbon steel egg pans when a friend of a friend closed a restaurant, and I was like, "ah these are pans that need to be comfortable through a shift, not look shiny at Crate & Barrel for amateurs."

I feel like carbon steel is the biggest secret that people outside the restaurant biz are oblivious to. I have cast iron, but my carbon steel gets used much, much more.