I can add some information to this from the UK market

The best baking paper is Silicone Vegetable Parchment. This can be baked on usually 5-6 times so is great for a commercial bakery. The one we sold was a two-sided emulsion of Polydimethylsiloxane coated on 42gsm vegetable parchment. It could be used for dry, wet, fatty foods and for baking application up to 220ºc, together with frozen food, food interleave and industrial uses

There is a silicoat baking paper which is cheaper but can only be used a couple of times. The one we sold was 57gsm Silcoat is a bleached, high density paper, manufactured from virgin fibre with high chemical purity, coated on both sides with silicone and was certified to be Home Compostable.

There is also baking parchment which is is widely available for consumers, these tend to be quite thin and only suitable for single use. It's a parchment paper with silicone coatings.

There is also basic greaseproof (which we used as kids as "tracing paper") which can take some temperature but is nothing like as robust.