There is no question that a good steel pan is the best you can get. OK, non-stick pans are convenient, but nothing cooks like plain steel. Just ask any pukka chef.
They only have one problem, and that is that they rust. After every use they need to be properly cleaned with a stainless steel scrubber, heated to dry, then lightly oiled. Like this they are always ready for use.
Actually they do have another problem; the handles get bloody hot.
I also happen to think that they look so much nicer than their modern equivalents. I've no idea how old my pans are, but they all have a beautiful patina.
The very small black one (inside the biggest one) is very old and very heavy; I bought it at a boot sale for €1. The burnt-on patina on it is wonderful; I use it for making simple flat-breads, and it's as non-stick as any Teflon coated equivalent.
If you're travelling through France, and you spot a boot sale, it's worth stopping to buy some of these. Just like folk elsewhere, the French housewife is swapping her old steel pans for non-stick ones, and the rejects can be bought for next to nothing. A bargain.
N.B. They look 'rusty' in the photo; they're not.