I have thick carbon steel pan passed down to me. It's 50+ years old and going strong. I don't like the little bump up in the center because it keeps oil away from the area needed most but even with that flaw, I use it weekly. My 4 cast iron pans get the most use though. Daily. Just like the heat retention better in cast iron but that's just because they are thicker. The only reason you don't see carbon steel as thick is because of the cost is higher than cast iron. The secret is in the word CAST. You can cast iron, you can't just cast steel for cooking utensils, you have to stamp it or machine it.