A good and properly seasoned cast-iron will be nonstick and pass down to your (to quote Captain James Hook) children's children's children. A friend once told me "never drop your cast iron on the floor." I asked "Is that really bad for the cast iron?" and they said "No but, you wouldn't want to damage your floor."
Most people either cut on those steel pans or a pizza stone. This can/will/does ruin a pizza cutter in just a few uses. The next time you buy one, invest a nice, large, polythylene/plastic cutting board to cut your pizzas on. This will give the cutter somthing a bit soft to bite into instead of wearing down the blade on a steel/stone surface. Even wood would be good, but the plastic ones are preferred.
The Pulltap's "waiter's friend" like this one is the way to go. The two key features are the teflon-coated worm, which can be replaced when the teflon coating wears out, and the two-step "foot" the you use for leverage to pull the cork. It requires only marginally more effort than the Rabbit style and all of its various copies thanks to the double action. I've been in the wine business for more than 5 years and this is what virtually everyone in the field uses every day.
I'm not sure how old my Champion Juicer is, but it keeps on doing it's thing. I bought it used a dozen years ago, and used to juice carrots with it every morning. Compared to other juicers I've used, it's a tank. And, the really cool thing is that there's a grain mill attachment you can buy for one, so you can grind your own fresh flour for homemade bread. (Try that Juiceman Jr!) It's not the fastest grain mill, but it beats the heck out of the old hand cranked workout machines. I would buy a Champion again, and yet I see them for sale used in the $50-$75 range with some frequency.
I just looked mine up, the Oster 3883--YMMV but I was surprised to see it's only a $26 wafflemaker, it's been great since I picked it up used at least 10 years ago. I had an old cast-iron stovetop one, it was a real beauty but not if you're stuck cooking with electric...
I have used this Villaware model about 2x a week for nearly five years now. Performs like a champ. I'll assume you don't want to make waffles in the shape of farm animals (there is always a fight over the chicken, anyway) but - It's all of the personal experience I can share.
Buy a CROCK POT. A slow cooker is not a crock pot, crock pot is a name brand and they make excellent cookers. The other brands aren't bad but don't have the endurance and quality as true crock pots do.
Built for life should also consider ease of repair to include availability of parts. My dualit 4 slice has far exceeded my expectations. Even toast every time by giving it at least 30 seconds to heat up before putting toast in. It stopped working around year 3 or so. I went to look for parts and discovered that the heating elements for my toaster work on their toasters built 50 years ago. Once I took it apart and started following current I found a clip in the timer switch failed. No timer or element needed. I glued the clip and it's back to work without complaint. I bought mine refurbished for a fraction of the new price. My great grand children will be using this thing.
I've used this one for a few years and I've been really happy with it. I've chipped or shattered a handful of Bodum glass presses and also had to microwave my second or third cup of Joe bc the glass carafe type is uninsulated. The frieling model brews fine, pours perfectly and stays warm a lot longer. Really excellent design. Some coffee snobs I know have said that coffee should never touch metal, because it ruins the flavor, but I've personally never noticed anything unusual as a result of brewing in stainless.
I have some enameled cast iron that I like very much and use for braising. It's just awesome. But I'm sure that it will chip if I drop it or flake if I overheat it (400 degree max for Lodge, LeCreuset doesn't have a max temp). So I just don't drop it or overheat it.
I got one of these and can't recommend them enough. I can't imagine anything will happen to them as they have strurdy metal connection between plane and handle. Definitely more BIFL than anything featuring plastic glued to metal
All-Clad and Calphalon stainless pans - never burn the pan with too high heat (only low to slightly medium heat in stainless pans) and never use a metal scouring pad to clean them. Use a sponge and Barkeepers Friend if they get some tough grime on them.