I have De Buyer and a very large Matfer. I can't speak for the Lodge carbon steel but I do not think that carbon steel is as versatile.
I usually use carbon steel pans for searing meat or quick sauteing. I also use them basically as a griddle.
Carbon steel pans usually can't be easily placed in the oven. I mean you can do it but the handles are generally really long and get in the way. They also don't have the same characteristics that cast iron has for baking or stewing... e.g. I'm not going to make corn bread in a carbon steel pan.
Finally carbon steel pans seem to loose their seasoning quickly. I have never seen flaking of seasoning on cast iron but I routinely see it on my carbon steel pans regardless of how I season them.
I usually use carbon steel pans for searing meat or quick sauteing. I also use them basically as a griddle.
Carbon steel pans usually can't be easily placed in the oven. I mean you can do it but the handles are generally really long and get in the way. They also don't have the same characteristics that cast iron has for baking or stewing... e.g. I'm not going to make corn bread in a carbon steel pan.
Finally carbon steel pans seem to loose their seasoning quickly. I have never seen flaking of seasoning on cast iron but I routinely see it on my carbon steel pans regardless of how I season them.