Most of the Japanese brands offer cookers that have functions to make brown rice. Unfortunately, if you do this regularly, the lining of your Cooking pot
will degrade much faster than if you don’t. I guess they only need to guarantee that this degradation doesn’t happen within a set time frame for this to be acceptable for consumers.
Unless the pot lining is made of something exceptional - and if it were you would be paying a significant premium for it - the only way I know of (and can personally vouch for) conserving the pot lining is to stick to white rice. Or get a spare bowl for making anything else.
Each manufacturer sells spares and accessories, but it depends on the brand, model and territory. Here is the page for Zojirushi in the USA -
https://www.zojirushi.com/app/spare_...y/rice-cookers
If a white rice only approach is too limiting, then check that a spare bowl is available at the time you initially choose your rice cooker and order it at the same time. Otherwise, don’t expect more than 2 or 3 years use out of it.
If you stick to white rice in a dedicated rice cooker, have a ceramic and/or cast iron stove top pot for rice mixed with other ingredients (perhaps some oil) and use a pressure cooker for brown rice, you should be able to use them all happily for 8 to 10 years, perhaps longer.
The other worthwhile investment is a bowl with a sieve that fits perfectly inside it for rice rinsing. Something you don’t hate using so you are less tempted to desecrate the cooking bowl.