I am about to buy my first iron pan is a size around 30cm and I am drooling between the thinner (2mm) force blue pans and the thicker carbone plus pans (with stainless handles).Obviously - the thinner once are lighter, but at the same time these have a little taller skirt (by about 1cm) what could be practical at times. On the other hand the carbon plus can be had with stainless handles would could improve on the handle heating-up (The stainless handles on my copper Falk pan remain cool enough to touch with bare hand - even the short helping handle).
These will be mostly used to fry meat (I already have 28cm stainless clad copper deep pan from Falk). Should the pan work as I hope I may buy a crepe pan later
What I am wondering which of these pans will have better chance to keep flat bottom, as I will use it with glass-top stove.
I am of course opened to other suggestions.