Tarte Tatin Pan - what do you use?

I have a cast iron skillet, I could use that. I have a 12 inch granite pan I could use that but I love it (I've been told that after I opened it at the shower I spent the rest of the afternoon stroking it like a puppy) and what if I screw up? I could go to Village de Valeur and buy a Visions glass one - I wouldn't care if that got wrecked. Those of you who make tarte tatin: what do you use?

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