here is what i found for you on that thread.






Other than the rust issue, steel is fine. In some ways better than stainless:

Thermal conductivity is a measure of how easily heat transfers through you pan. Stainless is actually pretty bad, which is one reason it's important to make stainless pans with very thin material.

Conductivity of 304 stainless is 17 Watts/(meter °C) at about the boiling point of water.

For comparison, carbon steel is 50 Watts/(meter °C), so 1/8" steel will conduct as well as .042" stainless! That's a bit thicker than 18 ga., so almost as good as stainless pans.

Copper is a great thermal conductor, over 20 times better than stainless at 400 Watts/(meter °C). Ever notice how some nice stainless kitchen pans are copper clad on the bottom?