Carbon steel is good when you need to quickly heat up or cool down the pan. (ex. making stir frys / fried rice)

The surface requires the same treatment as cast iron.

The problem I have with carbon steel is the uneven heat dissipation which could lead to spots of burned surface if not careful.

I find myself using Stainless steel the most after mastering its non-stick techniques as it requires the least maintenance, but I would whip out my carbon steel / cast iron / and even teflon pans from time to time, depending on the occasion and the intended results.