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

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?
What is the proper way to maintain a can opener?

I am going camping shortly. I have done some dutch oven cooking before, and there is one recipe that I want to make that uses one. However, I do not have a dutch oven...I am thinking of using two aluminum pans (the cheap foil ones) and aluminum on the top (several layers) to make a sort of dutch oven alternative.Has anyone tried that? Does it work?I am also thinking of putting some sand or water between the two pans to make it hold and transfer the heat a little more evenly. Anyone know if this will work?
Dutch Oven alternative for campfire?

I'm going to be grilling some asparagus which I have never done before. How long should I be having them on the grill so that they're not all mushy and soft? Is there something I should be doing to them beforehand to help them retain their crunchyness?
How long to cook asparagus on a BBQ?