I guess it all depends on what one is baking. Initially I thought I would solve the problem by just getting a non-stick pan. I have a non-stick heavy aluminum baking pan I bought from Bed Bath Beyond, and after about three months, the non-stick coating started wearing off.
For wet, messy, greasy foods (e.g. cooking a batch of chicken thighs in a bun pan in the oven) tin foil seems to be most practical. You can cut it and shape it to fit the pan, and toss it out afterwards with no or little clean up to the pan itself.
For dry, or only slightly greasy foods, like home made croutons or cookies, parchment paper seems to be most practical. You just need something non-stick to line the pan with. You can cut parchment to fit the pan, re-use once or twice, and toss it out, with little or no clean up to the pan itself.
For foods that are somewhere in the middle–not super greasy, but not dry either–like say, frozen french fries, I’m not sure what to use. French fries do sometimes tend to soak through some parchment paper that I’ve used.
Silicone mats are non-stick, durable, and re-usable thousands of times. But you can’t cut them to size, don’t make crispy cookies, and you have to wash them (i.e. they don’t save the labor of washing the pan).
Teflon coated sheets are non-stick, can be cut to size, and are re-usable up to about 100 times. They are thicker than parchment paper, and so they could probably handle somewhat greasy foods, though I haven’t tried them before. I presume they would need to be washed, but probably not as laboriously as silicone mats or the pan itself. I am guessing the teflon slowly wears off…(into the food?). Not sure what happens when the teflon is wearing off, if the sheet becomes semi-sticky and some of the food sticks and some doesn’t?
Which makes me curious about non-stick tin foil. Is this teflon coated tin foil?
So I will continue to use tin foil for greasy foods and to catch drippings, and parchment paper for baking flour products like cookies and buns, etc. But I think my quest is to find a pan liner for those kinds of foods that are not too greasy, yet not dry.