the carbon steel pan I use:

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pros of carbon steel cookware:
durable. if I dropped this I would be more worried about the floor than the pan, this pan will last a lifetime if taken care of.
non stick qualities after seasoning.
safe at extreme heats- this pan by madein is safe to 1200f.
versatility. use it on the stove, in the oven, in a hearth, on a campfire.
lighter than similar pans like cast iron, so you can toss, baste, and sauté easier.
more responsive to change in temperature than similar pans like cast iron, heats and cools faster.
generally cheaper than stainless clad pans

cons of carbon steel:
needs seasoning.
susceptible to rust and corrosion if not stored properly.
reactive to acidic foods and soaking in water.
you'll need to learn how to control your heat source to get the most out of it, even with seasoning its not a true non stick pan, so learning to preheat and read the signs your food is telling you about when to flip, etc.

all In all, anyone who's owned a cast iron pan or knows a little about them would pick this right up and enjoy it. If you just want a pan that gets the job done and doesn't require maintenance or seasoning, a stainless clad is probably better for you.

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