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Cookware

What carbon steel should I get?

Conundrums | Feb 17, 201708:46 PM     12

I read that carbon steel was better for pizza than the baking stones or thicker steels. And I had a cheap thin carbon steel paella pan, and I like how it does with quick breads and cookies.

I am trying to have only a few high-quality pieces of cookware, so I'm trying to get something that's versatile. I especially want something good for pizza crusts, various types of breads, and cookies. I don't want the crust to get blackened in some areas, just browned.

I want something well made. Not too expensive, but ideally something I could keep for at least 20 years. Definitely not made in China! I was looking at Mauviel's offerings. They have a paella pan, but I'm worried it might be too thick. I read that for pizza, thinner is good?

I feel like something with a bit of vertical edge is better than having no edge. Also, all the baking sheets seem to have non-stick coating which I don't want. I was looking at their crepe pans and other pans which look like larger crepe pans too.

There are a lot of things I don't know about cooking... help? Thanks!

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