Along with my other cast iron stuff, I have a cast iron "chef's skillet" that's shaped like a saute pan. The only problem, of course, is that it is heavy as hell and doesn't have the fast cool-down/heat-up you get with aluminum or tri-ply stainless steel, so I tend not to use it for fast cooking, easily burned foods, like eggs.
Anyway, I'm interested in trying carbon steel skillets. I'd like to know if they can get really hot, like cast iron, but have the quick temperature changing properties of aluminum and tri-ply ss. It would be great if this were so, because they're lighter than cast-iron (I think), but also I just like to experiment with different cookware. :)