Michi
I dislike attempts to rewrite history
It's a matter of what you need versus what you wantAs such, I’m considering buying several pans / a set in the spring.
I’m considering going full carbon steel but a bit hesitant on the investment of time and energy to get them fully seasoned
Ignoring sauce pans and pots for now and just thinking about fry pans.
What you need if you can have only one pan: stainless steel or enamelled pan. (Fissler Pro for stainless steel, Le Creuset for enamelled are my preferred picks.) Those pans don't excel at anything, but can do everything.
What you want:
In addition to stainless steel, one cast iron or carbon steel pan, or preferably one of each, or two of each. Lodge 12” cast iron and DeBuyer 11” Mineral B Pro are my preferred ones. Add a Mineral B Pro omelette pan and a small Lodge cast iron to round things out.
I don’t use it often but, when I do, a non/stick pan is essential. Buy cheap and plain, such as Tramontina restaurant version. The expensive ones are no better and don’t last any longer.
That’s the core setup. Beyond that, add more specialized stuff, such as a crepe pan, cast iron griddle, etc.