- Joined Aug 11, 2000
Would like some help from the knowledgeable and experienced out there concerning the facts about stainless steel linings in copper cookware. I know tin is traditionally used, but requires re-tinning (getting harder to find this service?) once it wears out. I've read that stainless steel is more costly, lasts longer, and is easier to clean, but some state it's a 'waste of money', as it doesn't transmit heat as efficiently as tin. Practically speaking, since the metal lining layer is so thin, aren't stainless steel lined still great cookware?? Is the lessened efficiency that bad, or do the detractors of this lining just prefer tin?? Your help would be appreciated, as I'd like to invest in some copper cookware.