Totally the case with cookware. The difference in quality between my $60 cutting board and my $5 cutting board is incredible. The $5 one has already been trashed, while I&#x27;ve had the $60 one for 7 years now and it&#x27;s still going strong.<p>Same for a Creuset that was gifted to me. There&#x27;s a good chance I&#x27;ll be able to pass it on to my children, just like my parents passed on their high quality ceramic crockpot to me. Forged knives, copper pots, real sheet pans (not the flimsy quarter inch crap sold at walmart), etc. are all things that last almost forever, even with repeated, high use. You can see why restaurant kitchens almost always go for high quality--the parable of the workingman&#x27;s boots.