I was reading an old eGullet thread about copper cookware where Sigma made a dismissive (but compelling) remark about copper skillets:
"If you look at the Dehillerin site you will see no skillets in the tin lined copper range. There is a reason for this. When the French batterie de cuisine evolved copper was not used for skillets except for table presentation, hence my reference to crepes suzette. Now that you can get stainless lined copper, you can get stainless lined copper skillets, but as I said before, they are a historical oddity which didn't exist and has never found use outside of interior design. Nothing wrong with that, but nothing right either. It isn't a great material for a skillet since it is very sticky and responds quickly to temperature change, like placing a cold piece of meat in a hot pan. Better off use carbon steel or cast iron, or nonstick. All avoid the pitfalls of the copper skillet, the pan that never was and probably should not be."
I'm going around in circles (heh) about whether or not to get a copper skillet. I'm building a copper batterie and my little completionist brain wants to see a copper skillet in there, but the logic above makes a lot of sense, too.
What say you? Would a silver-lined Soy be an improvement over stainless?