I still use my cast iron pans/pots but not all that often... since I still use my Le Creuset braising pot, middle sized pot, and omelet pan - those are fabulous, bought when my income was less, ah, strict. I consider those as "forevers". I've an ordinary teflon pan for flipping my fish cakes, and similar - seems to be from a firm called Culinary Essentials. I've probably had it ten plus years, no decrepitude yet. Probably bought it in a California grocery store.
I miss my real japanese wok, sigh, from Yamaguchi's in Sawtelle.
In summary, if my omelet pan from Le Creuset is any guide, it's the most well made non stick pan item I've been around.
Adds, their pots are enamel lined - I assume their pans are generally the black non stick type like the good omelet pan.