This is great advice.

Carbon steel is a really good deal. In Europe it’s pretty much the professional standard for all the reasons you mentioned.

When we switched to an induction hob we replaced all our frying pans with Samuel Groves carbon steel.

It was just a much better vault all round compared to the alternatives.

We still have tri-ply stainless steel sauce pans (things like tomato based sauces are too acidic for carbon steel or cast iron).