I can't really differentiate between them, so I need pro/con's
con: 2x the price
Reason thinner gets into con is due to uneven heating worry. I am looking for a 12-13" Pan.
If you have a 3rd choice for carbon steel pan (I only go carbon steel because I need it to be non-stick, yet get hot enough as cast iron, yet not peel, like non-stick), please bring it up + link me
Thanks in advance