Carbon steel pans are underrated in my opinion. Most of the benefits of cast iron, but a lot lighter. That said, not as cheap, not as easy to season, and they usually have rivets on the inside.
Still a better option for those who find Cast Iron too heavy though, particularly the 12 inch cast irons and dutch ovens. I have plenty of women in my family who tried cast iron once, realized it was too heavy, then gave those pieces to their sons, etc.