I'm trying to decide on the style for two copper pans. Either the Sauciére shape from Falk or Matfer Bourgeat, or the classic straight side Windsor from Mauviel (all stainless lined). I have no experience with either shape. I'm considering Mauviel tin-lined but I believe that the new stuff available in America is under 2mm (rounding up 1.6-1.8mm to 2 even, with no decimal). Two pans in smaller sizes as I mostly cook for myself (16 & 24mm). Two thoughts: tin is not so happy with metal whisks, and a curved corner should be much friendlier to the usual metal whisks than the classic Windsor.
So what do you think about the curved corner, and about tin vs stainless?
(Please, not trying to start religious wars).