Know this is an older thread, but here is some info that may be helpful to others. I too have been looking at purchasing carbon steel pans for a while. My September/October 2015 issue of Cook's Illustrated just came and lo and behold they did an informative article on carbon steel as well as their testing results for 8 different brands of pans. The Matfer Bourgeat came out at #1. Yes, you do want a thicker carbon steel. Thinner will warp over time. Their tips, which were from Matfer Bourgeat, for seasoning and cleaning the pan were as follows: To remove the new pan's wax or grease coating use very hot water, dish soap, and vigorous scrubbing with a bristle brush. Dry the pan and then put it on low heat to finish drying. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (these help pull up any remaining wax or grease from the pan surface). Cook over medium heat, occasionally moving the peels around the pan and up the sides to the rim for 8-10 minutes. The pan will turn brown. Discard the contents, allow the pan to cool, and wipe with paper towels. It is ready to use. If you experience any sticking, repeat the above steps once more. This method will work on any carbon-steel skillet.
I will be getting a pan to try out sooner than later!