I wouldn't get carbon pans as everyday pans, and I say that as somebody who owns, loves, and constantly uses, several carbon steel pans. The first time you try to make a vinegar based pan sauce and the seasoning flakes off into it, you'll understand why.
Regarding All-Clad, I would go with their MC2 line, unless you are cooking on induction. They are thicker, and perform just a little bit better. If MC2 is out of the question, I would get the All-Clad stainless. I use mine a lot, and their warranty has been no questions, in my experience (I just got an 11 inch French pan replaced, due to warping, and they made it easy).
I have a lot of pans. I have All-Clad stainless, All-Clad Master Chef (the old, original, 6mm stuff, with cast steel handles and mirrored interiors, which is freaking amazing), All-Clad MC2 (the current line), Viking, Sur La Table triply, Viking, De Buyer, Paderno, tons of bare cast iron, old and new, a bunch of 2 and 2.5mm tinned copper, Mauviel stainless lined, enameled cast iron, and the three pans I grab the most are a
12 inch Vollrath, a Viking Professional 3.5 qt saucier (which doesn't seem to be made anymore), and a DeBuyer 10 inch Mineral B. I love having a wide variety of pans, in many materials shapes and sizes, butif I had it all over again, and needed to keep thing homogenous, I'd buy Vollrath wear-ever trivent, as my main pans, and then get a carbon steel pan or two to go with it. The Vollrath's just rule, and are cheap. Mine is starting to go out of flat, but I use gas, so it doesn't matter much. I might go bang it back to flat out on the driveway, or something.