What are the advantages or disadvantages to using silver-lined copper cookware as opposed to tin-line?
I've seen quite a lot of tin-lined, but very few silver lined copper cookware. However I've heard silver ones are better with conductivity and have a higher melting point so you don't have to be as cautious with them as you would with tin. Is this true? If so, what other upsides are there to using silver as opposed to tin? Like, if tin-lined can last ~10-15 years, does silver-lined last longer?
And aside from the obviously higher cost of the pieces, are there any downsides to them? (I assume you can't really reline them if you scratch them)