Rae, I found I had the exact opposite issue. I wanted to love The Mat, I wanted to REALLY love it. I was SO excited when it arrived. It was difficult to roll fondant on before it was fully seasoned, then once it was.... I found rolling it back up to store was so time consuming. I also felt it never really got clean. It got so warped and wrinkled that I now just have it taking up space in the back of my supply closest (I really should just throw it away). Meanwhile, my blue mat cleans easily (other than the size) and rolls up with no trouble. It is thick enough that it doesn't warp.

It's amazing how what one decorator loves another can't get to work at all. That's the great thing about having different options on the market. I always teach my students the techniques that work for me, but explain a few others, letting them know that the "right way" to do something is what works for you (as long as its food safe) . Though, it would be much simpler if we could know for sure what works before buying.

Am I th ONLY person who doesn't use a mat to roll my fondant on ?

I just use my benchtop - laminate - either sprayed with Sprink (a canola based spray) or a light dusting of cornflour?

Never had an issue