My pizza stone cracked and I got a pizza steel. Works better than the stone, IMO.
Pyrex is more durable than stoneware. And it's inexpensive to replace. Stoneware, while it gives better browning and releases better, is so stinking expensive. I have one enamel-coated Pampered Chef Pie plate that has stood the test of time, but all of my other PC pieces have cracked after 3-4 years.
For the specific pans you're talking about, I use steel. I buy parchment sheets in bulk and use them for certain things, but silpat mats are actually less expensive over time (with the amount I bake it adds up). Silicone releases so beautifully. Coconut macaroons don't even stick to it.