Copper must be lined since it reacts to acidic foods without a lining. The reaction may discolor your food or impart a bitter taste.
Mauviel tells us that the French chefs prefer tin linings because food is not as prone to sticking and is a better conductor of heat. It is necessary to use wood or non-metallic utensils due to the softness of the tin.
Tin lined cookware should be cleaned with soap and water and Copperbrill cleaner to keep the copper shiny and new. If food is baked on, it should be soaked in warm water until it becomes soft. Never use cleansers, steel wool or Scotch-Brite. If the cleaner can scratch, do not use it.
Cooking with tin lined copper requires lower heat settings due to its superior heat conductivity. You can use these pieces in your oven, but not above 450 degrees. Tin melts at 460 degrees, so please be careful.
Your old flame settings will have to be revised. We suggest half the flame you are used to if you have been using aluminum, less if you use steel, and much less if you cook with cast iron. In time, your tin will wear out and you will see through to the copper.