Showing the difference between a thick tin lining and a thin (overwiped) one on the same copper pan. The one with the well defined wiped texture throughout will last about twice as long

Overwiped thin. This is the easiest way to do it, uses less material, and might only last 10 years or less of normal use. It can be thought of as equivalent to the machine-wiped tin linings made by Baumalu: much better than electroplated tin, but not as good as hand-wiped tin can be.

Thick wiped tin using the traditional French method. Retinners with the highest standards and the high-end makes like Mauviel, Mazzetti, Brooklyn Copper produce tin linings with this texture.

The pitting in the middle is in the underlying copper. Tin isn't a self-leveling coating, gouges and deep pitting etc in the copper will show through regardless. But this wear under the tin doesn't affect its anti-stick performance, because visible texture is too big to matter on the microscopic level where food particles stick. Tin is less sticky because it has a very orderly, tightly packed crystalline structure, without as many of the "pores" or tiny crevices where molecules of proteins, starches, etc catch when heated, bond with the metal and scorch.