[cesaref]

It really depends on your kitchen, and the sort of cooking you do. There's definitely been a trend towards disposable kitchen equipment in the pro kitchens, no longer do you see chefs with carbon steel knives, but cheap stainless knives with plastic handles, plastic cutting boards etc. These are considered consumables, which I find weird, but that's what their world now looks like.

I personally use hard anodised aluminium pans for non-stick duties, and use le creuset pots for lots of stuff, and these last a long time if you take care of them. The non-stick stuff is typically eggs or reheating stuff like soup. I'd guess 10 years from the anodised stuff without much trouble, and more like 50 years for a le creuset (i've got a hand-me-down one from an aunt which was from the 70s).