I am close to get a copper pan. Probably a smaller one at firt (for 'testing'). Since I would probably not go for tin lining, I am considering either stainless or silver lined pans. Putting the price difference aside (which is actually rather small) I would like to ask - what practical differences there are between stainless and silver surface. The stainless lining today is usually around 0.2mm, the silver lining is only 0.015mm thick. Stainless steel is harder than silver and has much worse heat conductivity. The silver is supposed to be less sticky (is it?).
I am wondering, whether the somewhat more delicate silver lining offers relevant advantages over more robust (and somewhat wore heat conducting) stainless lining.
In general I am looking at new pans.
thank you in advance.
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