Stainless steel has one advantage over carbon steel, it can handle acidic foods much better. Acidic foods can strip the seasoning off carbon steel pans so they have to be re-seasoned. With heat transference carbon steel is better, heat retention is about the same with both. My 12" is a Calphalon and I never really liked it. With pots most of mine are old to not as old, well used Revere Ware that are still in very good shape.I have not found stainless steel to be as satisfying as cooking with cast iron, but like you, the cast iron has become uncomfortably heaven at times, so my favorite cookware now is copper--I have been gifted with a good supply--or my non-stick T-fal skillets (they are quite safe until the coating begins to wear at which time they should be replaced) plus I have three different sizes of electric skillets if I am cooking something I don't want to have to tend carefully. I use my cusinart stainless steel saucepans almost exclusively for cooking sauces, soups, stews, or anything else that could leach metal though.