I've never use a pastry mat before like this.  It truly is everything is says it is. Once it is rolled out flat, it sticks to the surface and does not slide.  No need for flour on most pastries, but I did use a small amount for my pie crust for extra assurance.  Ths biggest downfall is rolling it up and inserting it back into the tube for storage.  THe long bulky tube is awkward to store, but I worked it out because I love it so much.