It’s easiest to work with when just made. Also, take care not to roll it too thin; aim for ¼-inch thickness. If the dough ...

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We have everything: copper, stainless steel, carbon steel, cast iron and we have nonstick and yes, we use that for eggs. There are just certain things that it’s really, really good for.

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As for carbon steel brands to buy, similar to stainless steel, you can buy direct from a restaurant-supply store. As long as you get a pretty thick pan, it's going to last you the rest of your life.

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