I too love carbon steel pans. I have a carbon steel, flat-bottomed wok made by Atlas. It is easily as non-stick as are my Griswold cast iron, and my one non-stick saute pan. The great things about carbon steel verses CI is that it cooks equally well, is substantially lighter in weight, and is actually tougher as it is more malluable. It won' shatter with extreme temperature changes, which though rare, can happen with cast iron.
The only downside is that due to it's lower mass, and lower thermal mass, it won't hold its teperature as constant when food is put into the hot pan, that is, it's easier to cool the metal. But in reality, it absorbs heat from the heat souce faster, which may nullify the lower thermal mass. In any case, my carbon steel wok is a wonderful, and very capable cookig vessel.
Seeeeya; Chief Longwind of the North