Ditto. I love cooking with my cast iron, best pans I've got. The carbon steels were super nice too, but I liked the raised edge design of my cast iron just a little bit more!

Carbon steel is great, but honestly the main advantage over cast iron is weight and that most modern cast irons (I'm looking at you lodge) have a surface that is a lot rougher. Neither is better than the other, but those differences can make some difference in what you're trying to accomplish.

Also, and this is very personal experience and could very well be that my seasoning on the lodge I have is not great, but I find that I can stir cook some tomatoes on carbon steel and the seasoning remains great, but I get a metallic taste when doing the same on my cast iron.

They’re just good pans. They’re not that hard to take care of, though I screwed one up by blitzing it to 600F on the BBQ by accident, but I’ve pretty much cleaned it up and it’s back to normal rotation.

Even my expensive non-stick flakes. It’s inherently disposable.

Sorry to hear about that, have you considered getting some Carbon Steel? They're thinner and therefore lighter but have very similar performance and characteristics

I put them on salads and toast