Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I bought a hand crank can opener (Oxo) because of the good online feedback and only use the "shake" dry approach. It quickly developed rust in between the metal. If I invest the time and scrub, I can remove most of the rust.When I initially posed the maintenance question in IRC concerning rust and utensils and kitchenware in general, I got suggestions from "spend a little on a decent one" to "you want stainless steel". I stored both answers as helpful for future purchases.Just recently I noticed two can openers in the office pantry that both show rust. Obviously these were neglected and showed more corrosion. After seeing this, I am curious if rust is actually normal and harmless. Are there more expensive stainless steel can openers that are rust resistant? Should I be drying more rigorously? I just thought of another possibility: should I keep the can opener in a jar of cooking oil?

Ex Output:
What is the proper way to maintain a can opener?


Ex Input:
In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However, it is always very salty and I have a somewhat high blood pressure so the doc said keep my salt intake under control as well as I don't really like salty food very much. Is the saltiness essential to the preparation of dried fish? Can the fish be as nicely dried/smoked without using so much salt? Finally, the most important question is, is there a way to desalinate the dried herrings that I otherwise like so much? E.g. I would make eggs with minced dried herring and not add any salt to the eggs, hoping that would neutralize the saltiness and the mix is still so salty I can barely eat it.

Ex Output:
Desalinating dried/smoked fish


Ex Input:
I have a caramel candy recipe that uses spiced honey instead of corn syrup that I really love. I also have a caramel syrup recipe that uses rum and it was a huge hit with the family. I am hoping to merge the two and make a spiced caramel candy that has rum flavor. I saw a recipe that called for 1/4 cup of Rum in its recipe, but I was afraid to add too much moisture to a recipe with honey in it (especially since the reviews for this particular recipe complained a lot about the caramels not setting properly), so I tried adding 2-3 tablespoons of rum during the initial heating of the sugar and honey. They turned out well as far as firmness goes but the rum seemed to evaporate and leave no flavor behind. Second attempt I tried adding a teaspoon of strong, dark spiced rum at the end after taking the whole batch off the heat, much like you would vanilla extract, but yet again there was no flavor left. This time they also turned out a bit soft.I guess I'm wondering... is there a better way to do this, or should I just use a rum extract instead? Do you have any experience adding rum or other alcohol flavors to candy? Thanks so much for your time!

Ex Output:

Best way to impart rum flavor in caramel candies?