I want, for home kitchen use.
I realize this is a knife forum, and you guys directed me to JKI where I got my two beautiful Konosuke White #2s, which I love.
I have heard posters here talking about deBuyer pans so . . .
I'll start with a 20mm (8") for cooking eggs for one and add larger sizes later if I like it.
I cannot use non-stick coated pans since it creates fumes toxic to birds.
I hear these carbon pans become non-stick after seasoning and use and I LOVE my old cast iron skillets so I'll give these a try.
From deBuyer's website I see they come in 3 steel thicknesses:
Lyonnaise 1 - 1.5mm
Force Blue 2 mm
Carbone Plus 2.5 - 3 mm
Who wants which thicknesses and why?
I'm looking online for a vendor that sells the Force Blue (I think) , with no luck.
I'm in California so NOT in California would be nice.