Perrin Hendrick

The great thing about carbon steel is the pans are CHEAP! Similar to cast iron you'll also have it for a lifetime.

I'm not sure if traditional stainless steel will hold a solid seasoning. I believe for a proper seasoning the surface needs to be slightly porous. Check out carbon steel pan which would give you a stainless steel like feel but a surface that is made for holding a seasoning.

Have you looked into carbon steel pans? They're a little thinner than traditional cast iron but once seasoned provide a stick-free smooth cooking surface. They're popular in European kitchens, though because it requires seasoning they haven't made it into the mass market in the states.