Which one do you prefer? I know I’d love to save a couple thousand and buy cheap “silver” pans…but I really dont want to worry about spending days and days seasoning them and still having pizzas stick 
Edited to add a question about thin crust pans. I’m used to using the “cutter” or “car” pans with the sharp edge. I have a pizza friend suggesting that I get pans with a rolled edge. Wouldnt it be hard to get a nice clean edge on that type of pan?
I use American Metalcraft perforated and they rock! Also relatively inexpensive