Copper is great for conductivity and even heating, but tin is not great for anything outside of sauce pans imo. Tin melts at 500f, so it's out the window for searing anything, and you kinda have to baby it (forgot a pot on the burner and it's ruined). I absolutely love my copper and tin sauce pot, but I only use it for liquids/sauces so it doesn't go above 212ish f.

If you want BIFL copper pans that can cook anything, you want silver lined copper pans, but those get very very pricey fast.

Honestly stainless steel is where it's at though, there is a reason most restaurants use stainless steel for most their cooking. They are just solid/durable and work well