For years I have used a LC ECI skillet stored on the boat. First, it's a tad big. Second, my stove top is a small three-burner propane unit so I get to experience all the benefits of small gas burners.
I once stored a Fagor pressure cooker on board. Over the winter the release value corroded shut. Seems the spring was carbon steel.
I stored a par of Henckels knives on board for a bit. Put a steel to them and the edges literally fell into tiny pieces on the counter. The knives were totaled. Now I use low carbon SS, like Chicago. Yeah, they dull real easily.
So, can I expect any surprises with a tin lined copper saute pan stored on board? I don't need shiny copper on the outside. But if it's gonna turn green in no time flat, I would prefer to know a head of time and maybe stay with the ECI. This copper stuff is kind of expensive for just experimentation purposes.
I already know that even a well seasoned CI is no match for the marine environment. That was my first fry pan on board.