Sil-Pat or Parchment?
I have a few silicone mats. One is a true Sil-Pat, the others are no name jobbies. I really hate that the silpat gets greasy when roasting veggies etc. Also I set my scalloped potatoes, apple cobblers etc on it, in case of boil-overs. Sure enough, the cobbler bubbled over, and the brown crusties don't come off the mat.
My red silicone mats I use for cookies only.
What's your preference?