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

[EX Q]: I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?
[EX A]: What's the US equivalent of double and single cream?

[EX Q]: 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 A]: What is the proper way to maintain a can opener?

[EX Q]: I recently got a L'Equip food dehydrator and have had some good success playing around with it. But I'm interested to know if I can dehydrate different food stuffs at the same time. For instance, could I throw jerky on one tray, onions on another, and strawberries on a third (assuming they all wanted the same time / temp) or would my strawberries end up tasting a bit like oniony beef? What kind of things would cause this contamination?
[EX A]:
Can I dehydrate multiple different types of food at the same time?