For years we were getting by with a well-seasoned flat cast iron skillet, but nothing ever worked as well as the thinner metal dosa pans my grandmother had. Has anyone found a particular make and model of pan that works really well for dosas? Has anyone tried making dosas on a blue carbon steel crepe pan? We'd prefer not to use non-stick (don't think that would work all that well anyway). Any recommendations or notes on technique would be most appreciated. Thank you.