I recently scored a fantastic deal on a tin-lined 3.2mm Mauviel 28 cm Rondeau.
I am curious as to whether this or stainless lined would be more ideal for how I cook.
I tend to cook a lot of thick gravies that begin with browning meat significantly before browning onions & scraping the fond in the same vessel. Would tin be good for this? Certainly I can brown & deglaze in one of my prolines before pouring into the rondeau, but I do prefer doing everything in one pan when possible.
Are wooden utensils OK for tin?
One thing that's frustrating is that it seems difficult, if not impossible, to find stainless lined copper in anything that is 3mm+ in thickness. I also have had poor luck with pitting stainless previously.