I just picked up a tin lined splayed sauce pan...mauviel type. I find the cast iron handle to be extremely slick and difficult to maneuver. It is a dream on the stove top. I never handle a pan without a towel in my hand.
I have a few caphalon tri coppers that I picked up cheap. The performance isn't even in the same ball park, but they handle well.
I like the big maviel stuff for sauce pots or sear and braise saute pans, but they just don't handle well enough for general saute work. I prefer the cheap black steel for that. I am not sure that I would chose the stainless lined mauviel over the tin. The only advantage is durability, but I think the tin performs better. I do like the rise on the french style handles as opposed to the flat handles on an american style fry pan. It makes access to the back burners much easier.
I just saw a 9" maviel tin lined saute w/lid at TJ Max for $129. Not bad, but that kind of money buys a whole brace of black steel saute pans.