When you start talking about copper cookware, you are also talking about a serious investment. But you can not beat the copper for conducting heat evenly – it is simply the best. Copper does not hold a hot spot and needs the least amount of heat to come up to temperature. This means that when you are going to lay out more money to buy a copper pot, you'll use less energy when you cook with them. You can find the best copper cookware on https://www.brandsfind.com/is-copper-cookware-actually-useful-or-just-for-show/
Because copper is reactive to acid, most copper pots come with a complete layer. Tin is one such lining as it is a stainless steel-nickel blend (seen at the higher end of the French pot). Whenever you are going to do high heat cooking steel is a better choice because tin melts at high temperatures (about 450 degrees).
In terms of appearance copper pots in the kitchen are very eye-catching. Shiny exterior slowly patinas (if you allow), giving a warm, well-loved look. If you want shiny pans to dip them in a mix of tomato sauce and water periodically. This makes a pretty effective and cheap copper polish, otherwise, you can get a commercial blend. Keeping that brand new shine on these pans, however, is going to be time-intensive.
A cheaper option for solid copper pans are stainless steel with a copper base. The problem with this design is that the bottom of the pan always cook more quickly than the sides. This makes braising nearly impossible in this construction and undermines the flavour that even cooking could bring to the dish. I would really recommend copper. The difference it makes in the way foods taste is seriously amazing.