It took me a few times to get used to them, but I'm a convert! Aside from not having to clean tips 
, you can cut a tiny hole yet still vary the size of your icing line based on the amount of pressure you use. I also refrigerate my leftover icing, and it thaws quickly on the counter and then I just massage the bag until its ready. The tip crusts over and you just push the dry part out and you're ready to go. Although they're way thinner than the Wilton bags, they still have a seam, so you need to flatten it with the seam in the middle of the point (instead of to the side) and then cut in order to get a good opening. I bought the small and medium sizes and am glad I have both.
Helpful, thank you! I was wondering about getting a clean opening with the seam. I ordered some on ebay and am excited to test them out.
And Julia - I wish that I could embrace the parchment cone! I love that they are affordable, can make them any size, easier on the hands etc. But I have yet to master them and actually find them quite intimidating haha.