tjkoko, I just saw this thread this morning and noted your queries. Yes, while I have many different brands of deep dish pizza pans, among my favorites are the straight-sided ones with PSTK from Pizzatools.com (which in their system they call "stacking"). "In the beginning of deep dish pizza time" (in the 1940's and early 1950's), my guess is that all the classic Chicago deep dish pizzerias started out with shiny steel or the like straight-sided metal pans and over time they got richly blackened from tremendous amount of use (and maybe incomplete washing). The blackened or darker colored pans absorb the heat (instead of reflecting it) and help cook the pizza crust much better than a shiny one. And the average home pizzamaker couldn't possibly make enough pizzas in a decade that would cause the shiny aluminum pans to blacken, even with some seasoning, which I tried years ago. Highly suggest the ones with PSTK or comparable types.
I do prefer the straight-sided pans, like 100% of all the classic Chicago deep dish pizzerias use, but I can't deny for a minute that much of the reason is simply "tradition." For pizzamakers with little to no deep dish experience -- esp. in "extracting" a cooked pizza from a pan -- the tapered-sided pans have a little advantage (e.g., tipping and sliding the baked pizza out onto the cutting board). At the deep dish pizzerias, of course, they cut the pizzas right in the pan and serve it to you that way. But it wouldn't be economical for home use to cut and damage the pans doing that.
And, of course, NONE of the classic Chicago deep dish pizzerias use a "perforated" pan. For deep dish pizzas with use of a lot of oil, that would be a nightmare in the oven and possibly a fire hazard (like oil or the like dripping out of the perforated holes). I have a strange 14" straight-sided pan with holes that are kind of raised in the bottom of the pan and I experimented with it a couple of times. Result . . . the pan is now collecting dust and awaiting the garage sale. And in my many travels across the country, I've never had a pizza from a deep dish pizzeria that used perforated deep dish pans. Non-perforated pans are best for deep dish pizzas without a doubt in my estimation.
Good luck and share with all the experiences with your winners (and losers).
Edit - It is just a technicality, but Pizzatools/Lloyd stacking deep dish pans are generally considered in the industry as "straight-sided," but they have a slight insignificant different diameter at the bottom of the pan because of their unique construction. For instance, their 9" pan (which is probably the most common size) is 9" at the top and 8.875 at the bottom because of the "swiggle" construction. (see their explanation at http://www.pizzatools.com/Deep_Dish_Stacking/30873/subgrouping.htm
I just enter 9" in the deep dish pizza calculation tool and disregard the insignificant different figure for the bottom as 98% of the pan is straight-sided.