Her we go again with all of bitcoin arguing about the second best pan type. You don't even know what you are missing.
Carbon steel is light like stainless and even more non stick than cast iron when seasoned properly because the seasoning is on a more smooth surface.
Carbon steel wok is a must have. 
What do you do with acidic dishes?
Ceramic coated cast iron in our house.
Sounds heavy!
I like both. Nothing like the nostalgia of a cast iron. And a cast iron dutch oven is a must have for anyone who cooks. But, for something for frying and sautéing, carbon steel is the king. I also like my carbon steel woks much better than my cast iron. But the cast iron wok just looks so cool. Just dont drop it on a stone countertop, tile floor, or your foot
How are the carbon steel and stainless steel different?
Carbon steel gets seasoned the same way cast iron does, stainless stays naked.
Interesting. Seasoned with fat? How does it withstand high-heat applications without needing re-seasoning with each use? Thanks in advance for troubling with all this detail. I mean, I have heard of it, but no real knowledge of its benefits.
Yep. Flax oil is supposedly king for a naked pan. Don't worry, it hardens onto the pan and doesn't get into your food. After that the initial seasoning whatever fat you cook with will keep it up as long as you don't cook acidic foods in it. Totally worth it to keep an extra pan for spaghetti sauce. I find I don't need the same sizes for different finishes.
