That’s true. Sorry for not providing context. I guess I should have said that I don’t use nonstick every day. For me they’re sort of specialty cookware.

I don’t use them for low-fat or no-fat sautéing/pan frying, or anything that pushes my nonstick to the limits of what Teflon is capable of. But for eggs, fried rice, potstickers and heating up the occasional pan of leftover pasta or whatever, in my experience, carbon steel does the job just fine - and those uses are about 90% of what I do with my Teflon coated pans.

So for some who want to fry, sautee or blacken stuff with little/no oil, you’re right, Teflon and carbon steel aren’t interchangeable. I was looking at the issue through the narrow lens of my own cooking habits. My bad!

FWIW, I also like that with carbon steel, I’ll be able to safely use metal utensils without ruining the pan. Always afraid I’m going to have a brain fart and scratch up the Teflon coating by grabbing the wrong spatula.