> Cooking equipment: essentially indestructible Cast Iron skillets transition into teflon pans. The newer pans perform worse, and must be replaced on a shockingly regular basis.

I fell for this marketing thinking non-stick was the best out of everything always and kept having to buy new pans and trays when the teflon would eventually flake off thinking it was my fault. Stainless steel is fine: works without a lot of food sticking for most things, comes out clean from the dishwasher, doesn't require much care, and there's no easily damaged coating so should last decades.

Related but more because of recipes writers repeating tips without considering waste, but I find there's almost zero need for tinfoil, wax paper or plastic wrap either. A reusable silicone mat works if you need a non-stick surface or to cover a dish or bowl, and you can reuse food plastic containers to store things in the fridge. Most e.g. bread recipes insist on putting plastic wrap over the bowl of dough when proving when you can just use a plate, silicone mat or dish towel.