Barely any abrasion of the metal happened, the original machining marks were still present. In terms of thickness the copper is 2.5 and the stainless steel lining is pretty thin, but much more resilient than tin.I'm curious, how much of the pan is copper versus whatever the cooking surface is? I couldn't imagine silver or tin holding up to that sort of abrasion. They're beautiful pans, but i've never cooked on one.
Nice clean up on it!
So far so good with it, really nice to cook on