Robert Allison wrote:
>
> The problem is that the metal is very prone to rusting, so I have
> to oil it after every cleaning, and temper it like a cast iron
> pan. Since I mostly use it on a fish fryer grill (although I
> will use it on the stove), it has held up pretty well. It ain't
> pretty by any means, but useful.

How are you "cleaning" it? Wiping it out with a paper towel should be
sufficient. Do not ever subject an iron utensil (or maybe your skillet) to
water.

Don't wash wooden salad bowls either.