I want to get a couple of carbon steel pans. I've done a search of the threads and see that de Buyer and Matfer Bourgeat are the two that look good to me. It would seem that the thickest steel would be the best. True or not? If so, which of the two fits the bill? Where is the place online to get them? Thanks for any info. I can't wait! I've been using cast iron all my life. It will be great to use something I can actually pick up and shake, tilt, etc. and still have that great seasoned cooking surface.