For me, the carbon steel pans made it a lot easier to pare down the cast iron! Most of our cast iron went to the kids as they were moving up and out. I kept an ancient Wagner skillet, and old Lodge skillet I bought in college around 1980, and a Griswold popover pan that's 80-90 years old and still in service! Otherwise, it's deBuyer carbon pans! Kitchen looks great. I really like the cook top.