If you need even heat distribution, copper pans are the way to go
And they definitely need more babying than cast iron IMO, cast iron pans will take any and all abuse, then you can just clean & season them again and your pan is good as new
If you get cooper too hot, use the wrong utensils or are generally not treating it with kid gloves, it’s gonna end up ruined after a few years, especially if it’s a tin lined one
The one reason professional chefs don’t use it is because it doesn’t disperse the heat evenly tho
you heat it way up then use a low heat after it gets to temp. that’s a commercial issue
If you need even heat distribution, copper pans are the way to go
And they definitely need more babying than cast iron IMO, cast iron pans will take any and all abuse, then you can just clean & season them again and your pan is good as new
If you get cooper too hot, use the wrong utensils or are generally not treating it with kid gloves, it’s gonna end up ruined after a few years, especially if it’s a tin lined one