Layer thickness is highly variable owing to technique, but it’s probably close to impossible for a hobbyist tinner to get it uniformly thick. It’s why there’s said to be an art to good tinning. If you ever get a chance to pick up a new old stock Mauviel pan, the difference in thickness vs amateur tinning couldn’t be clearer in hand. Thin tin is “flat” and thick tin is bright and shows clear wipe marks all over, not just faintly or localized.
Tin that was wiped on heavily by an expert like Mauviel’s doesn’t degrade early with use like you describe, it actually seems to stay bright longer than thin tin and can last much longer (see photos in this forum of original Villedieu tinning in use for a half century). It’s not a big deal to only expect a few years before wearing it through if you are tinning your own pans, but for those who send them to the retinner, it’s good to know how to spot a high quality tinning for choosing a provider.
