Tonight I used my small CS crepe pan to reheat and crisp up some leftover pulled pork. This was the first time I've cooked something sugary-sticky in it. I wasn't the least surprised when it left a burned-on mess in the bottom of the pan. I scraped it a bit with my spatula, to little effect. I have an aversion to warping hot pans by running water over them, but recalled recommendations to deglaze it. I've been doing it for years to clean my SS pans, it works wonders, and so it was with this pan.
I left the pan on the burner, poured some unheated tap water in it, ran my spatula around the bottom and it was squeaky clean. I dumped the water, gave it a quick wipe with a paper towel, back on the still hot burner to dry, a swipe of oil and it was ready to go again. Like I said, easy peasy.
Thanks again to the 'hounds whose reviews of carbon steel convinced me to buy some. You're right, they're as easy to clean as stainless. I'm a complete convert!
If anyone reading this is still on the fence, not sure about carbon steel, just buy some. You won't regret it. :)