I am seriously considering a carbon steel pan, like this Matfer Bourgeat here, in 11" - 12 7/8" :
https://www.amazon.com/gp/product/B00076QWUY/ref=pd_sim_79_11?ie=UTF8&refRID=94F7ZJX4JYRMN2KAW6CN&th=1
I am liking them for the lighter weight, non stick when seasoned, quick clean up with less...