which model?

Link to iFixit guide directory for Instant Pot Duo:

• https://www.ifixit.com/Wiki/Instant_Pot_IP-DUO80_V2_Troubleshooting

Are you suggesting the old Instant Pots are more durable than the new ones? If so, should I try to buy a used one? If so, from before what year?

what broke? was the replacement part available to repair it?

If you have the budget, probably the best option is Robot-Coupe

• https://www.robot-coupe.com/usa/en_US/listing-produits/f/cutter-mixers/18205

The motors are measured in HP (Horse Power), not watts. And you can get one with a stainless steel metal (not plastic) bowl.

I highly recommend the Cuisinart 14-cup Food Processor.

You can find them used for $100-$300. I think the new ones are probably be fine, but it might be safer to get one manufacturered before 2021, when Cuisinart was bought by Conair. And probably avoid the ones with riveted blades, since in 2016 there was an issue where the blades broke apart, and people were injured by eating small pieces of metal.

The smaller 3-cup one is decent, but I broke it making peanut butter. It’s really not designed for that kind of abuse. So I wouldn’t recommend it.

But these 14-cup ones are tanks that will last generations. You can buy replacement parts. And there’s loads of used ones, so you should be able to get spare parts for generations.

Oh, you’re in luck. The UK makes the most durable boots on the planet

• https://www.vegetarian-shoes.co.uk/

I’d recommend the Euro Safety Boot as a starting point.

Stick to anything with the “vegetan micro” uppers. It’s the synthetic leather that the luxury yachts and cars switched-to decades ago, because it’s wayy more durable than leather. And (nearly) zero maintenance.

Here’s a review of their airseals after 7 years of abuse.

Unfortunately I can’t use YouTube. Do you have a link to the source articles? Or a video on PeerTube?

This article is great, thanks for sharing :)

Here’s the conclusion at the end:

What to buy instead

The counter-list in this category runs deeper than any I’ve covered previously, because cookware is simple enough that stubborn, family-run businesses can still compete. The pattern in who survived is uniform: nobody outside the family has ever been owed a return.
…

Stainless and carbon steel

• All-Clad: The bonded lines are still made in Canonsburg, Pennsylvania, sharp-rim settlement and French owner notwithstanding.
• Heritage Steel: Family-owned in Clarksville, Tennessee, building on old Vollrath tooling. The fully American clad alternative.
• Tramontina: Family-controlled in Brazil. The honest value play; their clad line embarrasses pans at twice the price.
• de Buyer: The carbon steel standard, still made in the Vosges. It belongs to Groupe SEB as of January 2025, so it’s one to watch over the next few years.
• Matfer Bourgeat: The French commercial standard, family-held, and what a lot of commercial kitchens use.

That said, Tramontina was one of the companies I contacted. They also said they didn’t know the thickness of the metal in their own cookware. Maybe I’d have a different experience if I called them in Brazil and spoke Portuguese :/

I’m also shocked that the article doesn’t mention Browne Thermalloy. I think they’re one of the best cookware brands on the market, but I can’t find any third-party reviews on the Internet about them – except one small thread on reddit. Browne’s support couldn’t tell me the metal thickness in their 3-ply cookware, but they said they’d forward my request “to their marketing department” (not sure why not their “procurement” or “engineering” or “product” departments), and I haven’t heard back…

That brand kept coming in my research as having very thick layers.

Which brand was it that warped? So we know to avoid them.

Do you have a link to a source with more info on the needed minimum thickness of the outer magnetic layer? I imagine there’s a point of diminishing return, and I’d love to see some research showing the efficacy of various thicknesses of this outer magnetic layer.

New rivets can be made with a rivet gun forever. You can also re-weld, but it’s harder (and you’re more likely to damage the pot if you don’t do a good job welding it).

I guess I should have mentioned that this is for a community house whose kitchen will be shared with others.

I’m afraid one of my younger housemates will break the induction glass cooktop with cast iron. And I certainly can’t expect them to take care of the seasonings on the pans. That’s why I was thinking (3-ply) stainless steel. It’s more, err, forgiving