Carbon steel follows aluminum in heat conductivity. Although inexpensive and very durable, raw carbon steel is relegated to specialty pan use, mainly as a skillet or wok. One reason for this is carbon steel will rust if not seasoned (oiled) properly. The good news is that if it is seasoned properly it will develop a naturally nonstick interior (very much like cast iron), and experienced cooks will find them to be highly versatile.
The pans are somewhat heavy and a little slow to heat, but they can achieve a higher temperature than other pans and hold the heat well, which makes them ideal for certain high heat techniques. Carbon steel is the first choice for crusty Pommes Anna, searing steaks, blackening fish, and stir fry.