I have used a lot of different cookware over the year including aluminum, corning ware, cast iron, stainless steel, Teflon coated steal, cast iron and enameled cast iron. I ended up throwing all of these pots and pans away when they reached end of life. It too bad I did not discover the benefits of tin lined copper as I could have save a lot of money.
One day I entered a discount store that sold kitchen ware where I saw Mauviel copper pans on display. These were tin lined copper pans and very solidly made. I was impressed with the price as it was not much more than previous cookware purchases that I made. Yet these were beautifully crafted shiny copper pans that were about 1/8 thick with durable cast iron handles. I purchases two saucepans and one saut pan, I couldnt wait to get home and start cooking with them. Since then, I have never purchases any thing but tin lined copper pans as the cooking experience made me a life time customer.
Tin lined cookware is not well known as a non stick product, but it is really the first cookware with a non-stick surface. Tin is an outstanding lining because of its heat conducting properties and food does not stick to it. There is some wrong information about tin lining that it reacts to acidic foods, this is absolutely not true. Many times cooking with tomato sauce without a single issue was enough to prove this to me.
The problem with Teflon coating and anodized aluminum is that it does not last that long and once it not effective, the pan cannot be resurfaced. The pans become worthless after a while. Tin lined products can be resurfaced so the pots and pans will last a long time. Tin lined copper is long lasting and doesnt break up into pieces like Teflon. When cooking with copper you will be extremely impressed with the uniform color of evenly cooked food that tastes better. You will immediately become a better cook when you start using copper.
There are some negatives to using tin lined copper, the tin does where out and will need to be renewed. The average resurfacing cost is less than $100.00 per pan. The tin will melt and form small bubbles if heated above 460 degrees Fahrenheit. However this will not affect the cooking properties so it may not be a big issue. Metal cooking utensils will scratch the surface so need to be careful about the material of the cooking utensils. Also repeated use of harsh cleansers can eventually wear the tin away. Over a longer period of time, the Tin will lose its shine and oxidizes to a gray color.