Advice on Navarini Rame silver lined copper skillet

I bought 9 pieces of Navarini Rame copper pans, from a huge rondeau and 34 cm skillet to a 16 cm skillet and 12 cm pot for eggs. (Original post: https://www.chowhound.com/post/unboxi...)

I have been wanting to by a 26 cm (10 inch) skillet lined with copper from Navarini. I would likely just give my current still unused tin-lined 26 cm skillet to my brother, and use the silver-lined 26 cm skillet for searing steaks and that kind of high heat work.

Andrea Navarini promises that they can add a silver lining of 20 microns and stand by that number. It seems no one else is willing to state the actual silver thickness.

Also, they make the silver lined skillets in 2.0 and 2.5 mm. Andrea's personal skillet is 2.0 mm lined with silver, and this is their typical thickness to produce good responsiveness and a practical lighter (but not light) weight at the expense of retaining heat. The 2.5 mm has taller sides and would retain more heat with slightly less responsiveness and more weight.

Which thickness would you get, and how much would you pay for a silver lined copper skillet? I showed photos of the curve of Navarini's skillets and the fine hand hammering, and I don't think all brands have this, but I'm curious what people think the alternatives are.