Stainless is much more hard wearing than tin and tin does wear out eventually, a bit like a conventional non-stick pan.
The benefits of tin are that is better at heat distribution and tin is relatively non stick. Stainless steel doesnt colour unless it’s overheated where as tin will darken over time – it is almost like seasoning a pan as it becomes more non-stick as it gets older.
If you use conventional nylon, wood or utensils specifically designed for non stick pans with your tin pans they will last for a long time.
The major problem, apart from wear. with tin is that if it gets too hot it will melt,
232 °C, 450 °F and bubble so it is not possible to dry fry. It is a good idea to have a good seasoned, cast iron skillet for very high temperature cooking.
If you want a set of pans that will look good and need less maintenance then stainless steel is the better option. The performance will not be as good as tin or even nickel lined but it is certainly the best option for maintenance free copper cooking.
©Fidelma COX 2019
Normandy Kitchen Copper 
Great simple explanation. There is a lot of info out there about conductivity, etc., but for most cooks that isn’t critical. I prefer tin as it seems everything sticks to SS, but it *is* indestructible.
bonnie in provence
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