Good question, Jim! A silpat can be handy if you're using it on a baking sheet and want some extra protection for your baked goods (like if you've got an old pan that keeps burning the bottoms of your cookies), but it's super tricky to manipulate on a baking stone, as it sticks rather than slips. If you're looking for a zero-waste alternative to parchment, we'd suggest going the semolina or cornmeal method, and either investing in a pizza peel or using the back of a baking sheet as one. Happy baking! 

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