I use original Calphalon for pretty much everything other than one non-stick pan only for eggs, and two LeCreuset ECI Dutch ovens that I use for braises, soups and stews. I'd like to get one carbon steel skillet, probably 10" to see how I like it. Which one should I get? DeBuyer has several different models, and a friend loves her Lodge carbon steel pan. Ease of care and non-stick properties are most important. Which should I get?