You are an expert. I am not. When making chicken with pan sauce ie Marsala or piccata , I often use my wife’s ridiculously expensive staInless pan as I am afraid the wine will degrade my seasoning and it is larger. I always use a Lodge combo cooker when making sourdough boules . It is new and it is great. Interestingly the skillet although 10” weighs within a few grams of a 12”. I am unsure but believe the rougher surface, compared to the older might hold seasoning better. I regularly have to reseason my carbon steel pans and they’re very slick. I don’t want to dedicate the time to refurbish older pans. I am sort of contemplating a 14 or 15 skillet but I would likely only use it for larger meals when family visits. I currently use two pans for such occasions. I always cook with wine, sometimes I put it in the food.