Michael, I understand your caution of tinned copper, but I have few recipes that require more than 400 in the oven, and I have cast iron for those :)
As far as the tin lining wearing off, anyone who can care for silverstone or cast iron can learn the simple care for tinned copper. I've had a few pieces for over 7 years and they show no signs of needing to be retinned; however, when they do there are several listings on the web to care for my pirze pots & pans. There is nothing like the sound of sauteing in a tin lined pan, and tin is the only really non reactive metal used in cooking. Even stainless can react to salts and some bases.
I do think a variety of choices in the kitchen gives one great versatility, and the cheapest way to upgrade your kitchen is with really good pots and pans.