I am so sorry you were so disappointed in "The Mat". I just wanted to add this for others information. I have been using the mat as well as the small one like it for about 2 years now in my bakery. Even though I don't hand roll my fondant anymore since I have a sheeter, which was the best thing I ever purchased, The Mat has NEVER given me any problems. I don't use cornstarch, the 50/50 mix, or grease to coat the mat ever. If the fondant is kneaded to the smoothest consistency I simply lay it on "the mat" pat it down to the thinnest I can to start the sheeting process which I start with about a 3/4" depth with both the top and bottom parts of "The Mat" in place and start rolling it out. After putting my frosted cakes in the freezer while running the fondant through the sheeter I remove my cake from the freezer and lay it directly onto the table not my revolving cake stand so as not to create more pressure on the fondant and preventing stretching and then simply start the fondant peeling off the top portion of the mat. I have never had a problem at all doing that and the mat has been so great I have a second set ordered. I would recommend "The Mat" and it's sister products to everyone.
Thanks for listening to one very satisfied customer. Sally