I abandoned nonstick for C/S. I have a mix of Matfer-Bourgeat and De Buyer. I recommend either of the brands, but the De Buyer are a bit more expensive and robust. That said, they run sales on their website frequently.
Some notes:
The De Buyer "Minderal B" line has an epoxy coating on the handle. They come with a warning that they can be in the oven for 10 minutes max at 400. I've seasoned mine in the oven with some foil wrapped around the handle and the coating was not damaged. But if you like De Buyer and want to put it in the oven, the "Pro" version has a nice, stainless handle. If you have a gas cooktop though, the regular Mineral B will be fine because you easily can season on the cooktop and a little oven time isn't a big deal. But the Pro is only $30 more.
Matfer is comparably priced to the regular Mineral B, and its 11 7/8" pan was the gold standard for years. The handle is uncoated, and putting it in the oven is a non-issue. The rivitless handle design is nice too. But (full disclosure) last year, a local French agency tested their cookware by boiling an acid solution in a bare (unseasoned) pan for 2 hours and the result was some leached chemicals that are no bueno. But it's pretty common knowledge that (1) you season these pans and (2) you don't put acidic solutions in them, which strip seasoning. So under ordinary use, this test is ludicrous, and I have continued to use my two Matfer pans without worry. Also, in theory, there probably aren't many similar products which would perform differently under this same standard.
Both pans have pretty good sloped sides (other than the De Buyer omelet pans and the crepe pans). So you want to research how much cook area you get (my 10" Matfer has 7" of cooking area for instance), and go from there.
Lastly, do not expect a carbon steel pan to perform like Teflon. They are very good alternatives and will last forever. With room temperature eggs and a good pat of butter, I can have fried eggs sliding around like hockey pucks. But a little sticking will happen, particularly when pan frying proteins. It's not bad though. You can clean these and cast iron with soap without issue (previously, this was discouraged when soaps contained lye).
I don't think you can go wrong with either of these brands. Heat them slowly, especially if you use them on an induction HOB (induction HOBs have warped C/S pans when put on blast, but most pans, including the two above, incorporate a slightly upward bow in the base to fight this tendency).