Who here has carbon steel pans?

I got a de Buyer 10 inch for Christmas. I was surprised at how quickly it discolors; but have been very impressed with its heat retention and non-stick capability. I find the shape to be a big difference than my cast iron as the sides are angled. Makes it more of a sauté pan compared to my cast iron skillets. It's also lighter but still has enough heft to retain heat.

I have a DeBuyer crepe pan. I use it for crepes—but I’m sure it would be fine for other stuff. Shape of pan and low sloping sides make it impractical for anything else.