I've never used nails but many on here use them with great success.
how do you treat the pans? I grease-only-no-flour. When baking, the heat element is at the bottom of the oven, so the heat is pushing the batter up the sides of the pan. Over the decades, I've learned the batter slides up the pan much more easily if the sides are only greased. The flour acts as a "stopper" that grabs the batter and somewhat holds it down, which gave me short sides and a high dome.
the day I accidentally forgot to flour the pans was the greatest discovery of my life!!! I've never looked back .... and never let a speck of flour touch my pans again!
I bake at 325 (in home oven) with baking strips on all size pans. No nails. (Not even in my 14x22 pan.)