Yeah that "long-term reliability" part is key, and I kinda agree with @calebb57 that luck plays a role, but your own test shows it's usually worth the extra cash.

See, I flip mine a bunch and get a great crust. The trick is using high heat and not moving them until they release. I flip every 30 seconds or so, and it builds up layers. It's like how you get a good sear on a steak, constant contact but you still flip it.

Come on, that's just fear mongering. A good run through the dishwasher kills everything. I've stored frit in a washed out jam jar for two years with zero issues. If you're that worried, a quick bake in the oven dries it out for good. Not everyone has a art store nearby or wants to buy more plastic junk.