Carbon steel, like cast iron, also requires seasoning. But, unlike cast iron, carbon steel pans are perfect for cooking eggs, omelets & crepes, as well as fish, which is notorious for sticking. The smoother surface plus the seasoning are what make carbon steel so slippery.
And because it’s lighter, you can easily use it for sautéeing. In fact, if not for the fact that acidic foods will strip away the seasoning just like with cast iron (as well as imparting an off taste), you might be tempted to replace all your stainless steel pans with carbon steel.

Diameter: 9 in (24cm)
Length: 50cm
Height: 4cm