i do alot of cooking at home. my favorite melas are mostly meditteranean, italian, spanish, french,etc. years ago, istarted collecting mauviel copper potsand pans made in France. the dumb purist that i am amassed a restos' inventory of copper cookware with tin linigs. what a mistake ishould have stuck to copper with the newer stainless steel linings. somuch less work to keep them clean. i often wonder if there really is much difference in the over-all cooking performance of the two different type of pans?