Love the pre-cut half sheets which lay flat on the baking trays. I also cut the sheets in half to use as bread slings for both sourdough and for quick breads. Previously, I had bought a roll of parchment paper from the grocery store (a well-known brand), and it stuck horribly to the bottom of my sourdough bread to the point that i had to scrape it off the loaves. With this parchment paper, I have not had any issue with sticking, even at the highest heat (550F on a stone for pizza). As for storing the paper, it fits in the same slots as my baking sheet pans over the oven and it's simple to grab a sheet as I grab a pan.
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