SOB, my girlfriend has a few copper pieces, tin lined. She wasn't using them out of fear of hurting the tin.
So I used them, and explained their limitations to her. So now we both use them.
And, of course, I like them.
Which has led me to thinking about getting my first copper piece. It will be tin lined.
Here is my thinking:
I don't do delicate sauces, so that's not the objective here. And if I did, she has a couple of Windsor pans, and I have a couple of SS sauciers. No need to go in that direction.
I don't see any real benefit to large copper stock pots.
Tin has moderately good release qualities. This is one of the reasons why I am not a huge fan of SS.
Pieces that are larger than the hob accentuate the heat transfer abilities of copper. So I'm thinking big and round.
Braising meats, sauteing, the like would be ideal for this, my first copper pan. Something 3 to 4 inches deep and 11 to 12 inches in diameter. ECI has terrible heat transer out to the edges of the bottom, albeit decent release. Cladded SS has the heat transfer but sticks more than I like. Cast iron has the release but reacts with acidic liquids and lacks heat transfer. I have an irrational emotional dislike of aluminum. Thus, copper seems like a winner for this use. Release, heat transfer, and non-reactive.
Do I have this right? Observations?