Do you think there is a difference between fond produced from tin-lined vs. stainless-lined copper?
dost. I don't have real experience, but stainless steel can be heat up to a much higher temperature than tin. Tin melts at 23soC (450F) and it get soften at a much lower temperature than that. So you can not really cook your foods any hotter than your oven, which can affect the way you form your fonds. Maybe just a gut feelings, but I think fonds formed at a very low temperature is not quiet as good as the fonds formed at a higher temperature.